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Tilapia Tacos

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I absolutely love fish tacos and wanted to create a slimmed-down recipe so I could enjoy them anytime I wanted. I never have any complaints when I serve these for dinner! —Jade Peterson, Portland, Oregon
Tilapia Tacos Recipe photo by Taste of Home
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Ingredients

  • 1 egg
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon green hot pepper sauce
  • 1/2 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 tilapia fillets (4 ounces each), cut lengthwise in half
  • 4 teaspoons olive oil
  • 1 can (15 ounces) Southwest or seasoned recipe black beans
  • 8 corn tortillas (6 inches), warmed
  • 3 plum tomatoes, chopped
  • 2 cups shredded cabbage
  • 1/2 cup salsa verde
  • 1/4 cup minced fresh cilantro
  • Lime wedges

Directions

  1. Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork.
  2. Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.

Nutrition Facts

2 tacos: 438 calories, 9g fat (2g saturated fat), 87mg cholesterol, 567mg sodium, 57g carbohydrate (3g sugars, 12g fiber), 34g protein.

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