Name: Healthier Fish Tacos
Yield: 4
Ingredients: 1/2 c. low-fat mayonnaise; 1 chipotle chile in adobo sauce; 3 tbsp. all-purpose flour; c. yellow cornmeal; 1/2 tsp. salt; 2 large egg whites; 2 tbsp. canola oil; 1 lb. tilapia fillets; 12 soft taco-size flour tortillas; 3/4 c. shredded red cabbage and carrots combined (or bagged coleslaw veggie mix); 3/4 c. Fresh salsa; 3/4 c. shredded reduced-fat Colby Jack cheese; 2 c. packaged Spanish rice; 2 c. canned black beans

Step 1Sauce: In a blender, combine mayo and chile; pulse until blended.

Step 2Tacos: In a shallow bowl, combine flour, cornmeal, and salt. In another shallow bowl, whisk egg whites.

Step 3Heat 1 tablespoon of the oil in a large nonstick skillet. Dip 12 of the fish pieces in the egg, then the flour mixture, and tap off excess. Cook fish until golden brown, about 4 minutes, turning once. Move fish from skillet onto paper towels to drain. Heat the rest of the oil and repeat with remaining fish.

Step 4Place tortillas on a microwave-safe dish; cover with paper towels and microwave 30 seconds to soften.

Step 5Divide fish among tortillas; top each taco with 1 teaspoon sauce, 1 tablespoon cabbage-carrot mixture, 1 tablespoon salsa, and 1 tablespoon cheese. Serve with 1/2 cup each black beans and rice.

Healthier Fish Tacos

Ingredients

Sauce:

Tacos:

Directions

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