Fish Tacos

By CarolineNGa

Ingredients

• 1 ⁄4 cup plain yogurt1⁄4 cup
• 1 ⁄4 cup mayonnaise1⁄4 cup
• 2 tsp. sugar2 tsp.
• 2 minced chipotles in adobo sauce2
• Juice of 1/2 a lime
• 4 fresh tilapia fillets, halved (4 oz. each)4
• 3 Tbsp. fresh lime juice3 Tbsp.
• 3 Tbsp. all-purpose flour3 Tbsp.
• 3 Tbsp. yellow cornmeal3 Tbsp.
• 1 tsp. chili powder1 tsp.
• 1 tsp. kosher salt1 tsp.
• 1 ⁄4 tsp. cayenne pepper1⁄4 tsp.
• 8 corn tortillas (7-inch)8
• 3 cups shredded napa cabbage3 cups

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 500° with racks in top and bottom positions and a baking sheet on each rack.

Stir together yogurt, mayonnaise, sugar, chiles, and juice of ½ a lime in a small bowl; let stand 10 minutes; chill until ready to serve.

Marinate tilapia fillets in lime juice, turning to coat, 10 minutes total.

Blend flour, cornmeal, chili powder, and salt in a shallow dish. Coat marinated fish with flour mixture. Remove hot pan from oven and coat with nonstick spray. Place fillets on hot pan and roast on top rack, 5 minutes. Carefully flip fish and return to oven, 3–4 minutes more.

Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on second heated baking sheet until lightly crisp around the edges, 2–3 minutes.

Serve fish and tortillas with sauce, shredded cabbage, and Mango-Avocado Salsa.

Nutrition Information
Per serving: 412 cal; 15g total fat (2g sat); 63mg chol; 600mg sodium; 40g carb; 3g fiber; 27g protein