Saturday, April 3, 2010

Fantastic Fish Tacos

I love fish tacos, I like to get them when we go out to eat. I have made them a few times at home, but I used frozen fish sticks (gross, I know). I was very excited to find this recipe in our church cook book for Fantastic Fish Tacos. I took me a while to make them, partly because I could not find orange roughy. I finally found it at Smith's. Now that I know what it looks like and taste like, I think any white, mild fish would work well for this recipe. I will for sure be making these again.


Fantastic Fish Tacos
1/2 cup 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

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.

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