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. These fillets are so mild that even those who don’t like fish are pleasantly surprised.
—JENNIFER PALMER RANCHO CUCAMONGA, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
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 shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
1. For the sauce, in a small bowl, mix the mayonnaise, lime juice and milk; refrigerate until serving.
2. In a shallow bowl, whisk together egg and water. In another bowl, toss bread crumbs with lemon pepper. 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 per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
Per taco: 321 cal., 10g fat (5g sat. fat), 148mg chol., 632mg sod., 29g carb. (5g sugars, 4g fiber), 34g pro.
Diabetic Exchanges: 4 lean meat, 2 starch.