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Fantastic Fish Tacos

Fantastic Fish Tacos
“Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree,” Jennifer Palmer notes from Rancho Cucamonga, California. “It’s been a hit with friends and family. The orange roughy fillets are so mild that even non-fish eaters are pleasantly surprised by these tasty tacos.”
4 ServingsPrep/Total Time: 25 min.

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, lightly beaten
  • 1 teaspoon water
  • 1 pound orange roughy fillets, cut into 1-inch strips
  • 4 corn tortillas (6 inches), warmed
  • 1 cup coleslaw mix
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro

Directions

  • In a small bowl, combine the mayonnaise, lime juice 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 coated with cooking spray, cook fish over
  • medium-high heat for 3-4 minutes on each side or until it flakes
  • easily with a fork. Spoon onto tortillas; top with coleslaw mix,
  • tomatoes, cheese and cilantro. Drizzle with mayonnaise mixture.
© Taste of Home 2012

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Fantastic Fish Tacos (continued)

Directions (continued)

  • Yield: 4 servings.
Nutrition Facts: 1 taco equals 314 calories, 10 g fat (4 g saturated fat), 99 mg cholesterol, 659 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012