Sunday, January 31, 2010

Fish Tacos

3/4 c. fat-free sour cream
1 (4 oz) can chopped green chilies
1 Tbsp. fresh cilantro leaves
1 Tbsp. lime juice
4 tilapia fillets
1/2 c. flour
1 egg white, beaten
1/2 c. panko Japanese bread crumbs
1 Tbsp. canola oil
1/2 tsp. sea-salt
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp paprika
8 corn tortillas, warmed (6-inch)
1 large tomato, finely chopped

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside. Cut each fish lengthwise into two portions. Place the flour, egg white and bread crumbs in seperate shallow bowls. Dip fish in flour, then egg white, then crumbs. In a large skillet over medium heat, cook fish in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 Tbsp. of sour cream mixture. Sprinkle with tomato.

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