- 4
Ingredients
- 1/2 c reduced fat sour cream
- 1/4 c green salsa
- Cooking spray
- 1 c yellow corn kernels
- 1/4 c finely chopped red bell pepper
- 1/4 c finely chopped red onion
- 1 1/2 tsp minced seeded jalapeno pepper
- 3/4 tsp salt, divided
- 1 c diced peeled avocado
- 2 tsp fresh lime juice
- 1 1/2 lbs tilapia fillets, cut into 2" pieces
- 1/4 tsp freshly ground black pepper
- 1/3 c yellow cornmeal
- 1 tbsp canola oil, divided
- 8 6" corn tortillas
- 1 c packaged angel hair slaw
- Lime wedges, optional
Preparation
Step 1
Combine sour cream and salsa.
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno, 1/4 tsp salt to pan. Saute 5 minutes, stirring occasionally. Remove mixture from pan, wipe pan clean with paper towels. Combine avocado and juice. Toss gently and add into corn mixture.
Preheat broiler.
Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place cornmeal in a shallow dish, dredge in cornmeal. Heat 1 1/2 tsp oil in pan over medium high heat. Add half of fish to pan, cook 3 minutes. Carefully turn fish over and cook 2 minutes or until fish flakes easily when tested with a fork for doneness. Repeat the procedure with the remaining 1 1/2 tsp oil and fish.
Coat both sides of the corn tortillas with cooking spray. Arrange tortillas on each 4 plates. Arrange 2 tbsp slaw on each tortilla. Divide fish evenly and top each with 2 tbsp corn relish and 1 1/2 tbsp sour cream mixture. Serve with lime wedges if desired.