Fish Tacos
(from redmed2000’s recipe box)
Source: Body + Soul
Prep time: 35 minutes
Cook time: 20 minutes
Serves 4 people
Categories: main dish, not tried
Ingredients
- 1 Tbsp canola oil, plus more for baking sheet
- 12 6-inch wide tortillas (white corn suggested)
- 2/3 cup plain low-fat yogurt
- 3 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- 1/4 to 1/2 tsp hot pepper sauce
- Coarse salt and black pepper
- 1/4 green cabbage, cored and shredded (about 1 lb)
- 1/2 jicama, peeled and cut into matchsticks
- 1-1/2 lbs tilapia or other light white fish, cut into 3/4-inch strips
- 1 large egg
- 1 cup plain dry breadcrumbs
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 tsp cumin
- 1/2 tsp chili powder
Directions
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Preheat oven to 475 degrees.
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Line baking sheet with aluminum foil; brush with oil and set aside.
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Stack tortillas and wrap in foil.
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In a large bowl, mix together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add jicama and cabbage and toss to combine. Set aside.
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Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish.
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Dip strips of fish in the egg, then bread crumbs, pressing fish into crumbs to make them adhere. Arrange fish strips on baking sheet and drizzle with 1 Tbsp oil.
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Bake until golden brown and opaque throughout, 15 – 18 minutes.
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After about 6 minutes, place tortillas in oven to warm.
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While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium heat until warmed through, about 4 – 6 minutes; season with salt and pepper.
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Set beans, cabbage mixture, and fish on table and let each diner build his or her own tacos.