Fish Tacos Recipe
- 3/4 cup fat-free sour cream
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon lime juice
- 4 tilapia fillets (4 ounces each)
- 1/2 cup all-purpose flour
- 1 egg white, beaten
- 1/2 cup panko (Japanese) bread crumbs
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon each white pepper, cayenne pepper and paprika
- 8 corn tortillas (6 inches), warmed
- 1 large tomato, finely chopped
- 1. Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
- 2. Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
- 3. In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
- 4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. Yield: 8 servings.
1 taco equals 196 calories, 3 g fat (trace saturated fat), 31 mg cholesterol, 303 mg sodium, 26 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Reviews for Fish Tacos
"These were very good. Will be making again! :)"
"Not my favorite...I thought the sauce overpowered the fish, or maybe the seasoning just wasn't enough. Either way, this didn't go over well at my house :("
"My husband and I loved this recipe we have tried a few other fish taco recipes and this one by far is the best...."
"I made this for dinner tonight w/dolphin fish my husband caught & served black bean salsa w/it. Everything was exceptionally delicious! :)"
"My son eats fish all the time - but, I only serve him really mild fish such as tilapia. His favorite is made by coating both sides heavily with lemon juice, sprinkling with garlic salt and pepper (or Emirils Fish Seasoning) and then putting fresh parm on top, broil for about 10ish minutes. So easy, so delicious, and it never gets turned down!!"
"These were ok. I didn't have Panko Crumbs so used regular bread crumbs. They were rather bland even with the sauce. Next time I will season the flour and maybe use some crushed pretzels."
"Thanks Ida. Any tips for disguising the smell of fish when I serve it? The young ones turn their nose when I serve anything fishy. Fishes are so much healthier than sausages and beefs.Would appreciate any advice!!"
"Yes, You can! Those little Ritz crackers are a fine substitute, even the low salt kind.-Ida"
"Can you use the low salt Ritz instead of Panco?"
"Fish Tacos! Would never think Tacos and Fish ,but made them last night. Big hit with the adults, kids thought they smelled funny but I would serve them again and again."
"These are very versatile- almost any fish will do. I didn't have panko crumbs but used ground up Ritz Crackers for a nice flavor. Also used cabbage and some jalepenos for added zing. Great for Cinco de mayo!"
"These are awesome! And go amazing with margaritas if you're into entertaining!"
"Loved this recipe. I substituted Gourmet Garden Cilantro and added a Gourmet Garden Garlic to the sauce - excellent. Those are the fresh herbs in the squeeze tube. I also cooked my fish in a skillet w/spray for a lower fat alternative."
"I bake my breaded filets for less fat and use Broccoli Slaw for an extra veggie boost. Fish tacos are really so much fun and have so many possibilities."
"To ruthbudd The sauce can be made without a blender or processor. Chop the cilantro leaves as fine as possible with a sharp knife. Buy the chilis already chopped. If you want them smaller you can also chop those with a knife, also. Then blend all of the sauce ingredients with a spoon. This should work fine for you. I hope you will try this recipe using my suggestions. "
"I also like to cabbage with my fish tacos. I use packaged cole slaw mix. The chopping is already done for me."
"I like these but I add shredded cabbage."
"Then just chop it."
"What about people who don't have a food processor or blender?"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.