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Tacos: Fish Tacos

Great Recipe!

Ingredients

  • 1 lb. orange roughy fillets, cut into 1-inch strips
  • 1/3 cup dry bread crumbs
  • 2 Tbls. lemon-pepper seasoning
  • 1 egg, lightly beaten
  • 1 t. water
  • 4 (8-inch) whole wheat tortillas
  • 1 c. coleslaw mix
  • 1 medium tomato, diced
  • 1 c. reduced-fat Mexican cheese blend, shredded
  • 1 avocado, diced
  • 1-2 Tbls. minced fresh cilantro
  • 1 lime, wedged into slices

Sauce

  • 1/4 c. low-fat plain yogurt
  • 1/4 c. low-fat mayonnaise (with olive oil)
  • 1/2 t. honey
  • cumin, to taste
  • 1 Tbls. lime juice
  • 2 t. milk

Instructions

In a small bowl, combine the mayonnaise, yogurt, lime juice, cumin, honey and milk; cover and refrigerate until serving.

In a shallow bowl, combine bread crumbs and lemon-pepper. In another shallow bowl, combine egg and water. Dip fish in egg mixture then roll in crumbs.

In a large nonstick skillet, add a little canola oil and cook fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Remove to a plate lined with paper towel to absorb the grease.

Spoon fish onto tortillas; top with coleslaw mix, tomatoes, avocado, cheese and cilantro. Drizzle with sauce and a lime wedge.

NOTE: Serves 4.

Grouper or any white fish will work also.