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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. Ingredients:
1/2 cup fat-free mayonnaise |
1 tablespoon lime juice |
2 teaspoons fat-free milk |
1/3 cup dry bread crumbs |
2 tablespoons salt-free lemon-pepper seasoning |
1 egg |
1 teaspoon water |
1 pound mahi mahi or cod fillets, cut into 1-inch strips |
4 corn tortillas (6 inches), warmed |
toppings: |
1 cup coleslaw mix |
2 medium tomatoes, chopped |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
1 tablespoon minced fresh cilantro |
Directions:
1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
2. In a shallow bowl, mix bread crumbs and lemon-pepper. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.
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