Fish Tacos

By bakers_delight85

Ingredients

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

Details

Servings 8

Preparation

Step 1

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia 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.
Per serving (1 taco): 196 calories, 3g fat, 31mg cholesterol, 303mg sodium, 26g carb, 2g fiber, 16g protein