Trade in ho-hum, fried fish sandwiches for something with a lot more flavor and flair - fish tacos! This pan-fried white fish with a light cornmeal coating is fresh and tasty. Serve on warm corn tortillas with fresh cilantro, cabbage and a spoonful of creamy adobo sauce. Easy 30 minute recipe.
Ingredients
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Sauce Ingredients
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1/3 cuplow-fat mayonnaise
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1/3 cupreduced-fat sour cream
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1canned chipotle pepper in adobo sauce, finely chopped
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2 Tbsp.lime juice
Fish Ingredients
- 1/3 cup
AllWhites® egg whites- 1 cup
cornmeal- to taste
salt- to taste
chili powder- 1 lb.
mild white fish*, cut into strips- 3 Tbsp.
olive oil- 1-1/2 cups
finely shredded red cabbage- 1/4 cup
chopped fresh cilantro- 8
corn tortillas (6 inch), warmedInstructions
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Mix all sauce ingredients in small bowl. Cover and refrigerate until serving time.
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Pour AllWhites egg whites into shallow dish. Place cornmeal, salt and chili powder in a second shallow dish. Dip fish strips in AllWhites, then dredge in seasoned cornmeal, shaking off excess.
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Heat oil in large skillet over medium-high heat. Cook fish strips 2 to 4 minutes, turning once, until golden brown (do this in batches).
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Serve fish wrapped in warm tortillas, garnished with cabbage, cilantro, and a spoonful of sauce.
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* Tilapia, red snapper, cod, or halibut are all good options.
Serve tacos with green taco sauce or a bottled chipotle mayo if time is short. And add some chopped ripe avocado. Bake the fish, with a light coating of cooking spray, for a lighter dish.
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