Fish Tacos

Name: Fish Tacos
Ingredients: 3/4 cup reduced-fat sour cream; 1 can (4 ounces) chopped green chilies; 1 tablespoon fresh cilantro leaves; 1 tablespoon lime juice; 4 tilapia fillets (4 ounces each); 1/2 cup all-purpose flour; 1 large egg white, beaten; 1/2 cup panko (Japanese) bread crumbs; 1 tablespoon canola oil; 1/2 teaspoon salt; 1/2 teaspoon each white pepper, cayenne pepper and paprika; 8 corn tortillas (6 inches), warmed; 1 large tomato, finely chopped; Additional fresh cilantro leaves, optional

14 ingredients

4 steps

Ingredients

3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chilies
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko (Japanese) bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional

Directions

1

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2

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.
3

In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
4

Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.