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.


  • Sauce Ingredients

  • 1/3 cup
    low-fat mayonnaise
  • 1/3 cup
    reduced-fat sour cream
  • 1
    canned chipotle pepper in adobo sauce, finely chopped
  • 2 Tbsp.
    lime juice
  • Fish Ingredients

  • 1/3 cup
    AllWhites® egg whites
  • 1 cup
  • to taste
  • 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), warmed


  • Mix all sauce ingredients in small bowl. Cover and refrigerate until serving time.

  • 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.

  • 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).

  • Serve fish wrapped in warm tortillas, garnished with cabbage, cilantro, and a spoonful of sauce.

  • * 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.

Find Similar Recipes

  • Lunch
  • Dinner
  • Entrée
  • Full meal
  • Recipes Using AllWhites
  • High Protein
  • >15 Minutes Prep Time