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Fish Tacos Recipe

Fish Tacos Recipe

“A cool sauce with just a bit of zing tops these crispy, spicy fish tacos,” says Lena Lim of Seattle, Washington. “I love this recipe. It's great, guilt-free and doesn't break the bank…always a good thing when you're a college kid!”
TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 196 calories, 3g fat (0g saturated fat), 31mg cholesterol, 303mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 16g protein Diabetic Exchanges: 1 starch, 2 lean meat, 0 fat.

Reviews for Fish Tacos

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MY REVIEW
ConnieK User ID: 282614 173174
Reviewed Aug. 17, 2013

"These were very good. Will be making again! :)"

MY REVIEW
chinaroad User ID: 6256249 161040
Reviewed Jul. 18, 2012

"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 REVIEW
GJCR User ID: 4506705 209789
Reviewed Apr. 20, 2010

"My husband and I loved this recipe we have tried a few other fish taco recipes and this one by far is the best...."

MY REVIEW
swinny User ID: 1858482 104471
Reviewed Jan. 23, 2010

"I made this for dinner tonight w/dolphin fish my husband caught & served black bean salsa w/it. Everything was exceptionally delicious! :)"

MY REVIEW
jessicasteuer User ID: 4214070 104468
Reviewed Aug. 12, 2009

"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!!"

MY REVIEW
nety User ID: 1224658 90836
Reviewed Jun. 15, 2009

"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."

MY REVIEW
Betty Humpter User ID: 4120056 172902
Reviewed May. 11, 2009

"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!!"

MY REVIEW
Ida Hummptier User ID: 4120018 172899
Reviewed May. 6, 2009

"Yes, You can! Those little Ritz crackers are a fine substitute, even the low salt kind.

-Ida"

MY REVIEW
Betty Humpter User ID: 4120056 176884
Reviewed May. 5, 2009

"Can you use the low salt Ritz instead of Panco?"

MY REVIEW
Betty Humpter User ID: 4120056 104209
Reviewed May. 5, 2009

"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."

MY REVIEW
Ida Hummptier User ID: 4120018 158487
Reviewed May. 5, 2009

"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!"

MY REVIEW
dinius10 User ID: 3173903 172895
Reviewed May. 5, 2009

"These are awesome! And go amazing with margaritas if you're into entertaining!"

MY REVIEW
becknit User ID: 4040738 87048
Reviewed Mar. 27, 2009

"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."

MY REVIEW
Judywrites User ID: 4032449 176878
Reviewed Mar. 24, 2009

"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."

MY REVIEW
Tubby65 User ID: 3299427 173172
Reviewed Mar. 7, 2009

"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. "

MY REVIEW
LynneM User ID: 121663 90825
Reviewed Mar. 5, 2009

"I also like to cabbage with my fish tacos. I use packaged cole slaw mix. The chopping is already done for me."

MY REVIEW
baldeagleretired User ID: 3936503 104196
Reviewed Mar. 5, 2009

"I like these but I add shredded cabbage."

MY REVIEW
digger386 User ID: 3061321 104057
Reviewed Mar. 5, 2009

"Then just chop it."

MY REVIEW
ruthbudd User ID: 3562113 100526
Reviewed Mar. 5, 2009

"What about people who don't have a food processor or blender?"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.