If you like fish tacos and wanted to make them at home...this slimmed-down recipe lets you enjoy them anytime you want.
1 egg
1 Tbsp. fat free skim milk
1/2 tsp. green hot pepper sauce
1/2 cup cornmeal
2 Tbsp. all-purpose flour
1/4 tsp. pepper
4 tilapia fillets (4 oz. each)
Cut lengthwise in half
4 tsp. olive oil
1 can (15oz) southwestern black beans
8 corn tortillas (6 in.) warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges
1. Preheat oven to 375. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating stick. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 or until fish flakes easily with a fork.
2. Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with bean, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.
Tupps Tidbits~ easy to prepare, warm tortillas in microwave or in hot skillet
We have never really tried fried fish taco at home or made a recipe with salsa verde. Tupps was really excited about this recipe. The homemade breading for the fish made a light and crispy coating and will definitely use it again. It wasn't awful tasting but it lacked many things. We did care for the raw cabbage even though it added a crunch. NOT A KEEPER in our house!!!
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