Recipe - Everything a Fish Taco Should Be.. and More

So, I was challenged to make a lite fish taco recipe. Challenge accepted. There are a few out there, don't get me wrong. But most of them don't capture the real crunch creamy nature of a real authentic street taco. So I set out to make a fish taco that you wouldn't even imagine to be lite. I think we have a winner. Coming in at 4 pts per taco (plus whatever your tortilla total is), this is an extremely healthy, delicious meal. This recipe makes about 8 fish tacos.

Fish Tacos with Apple Cabbage Slaw and Jicama Dressing

Ingredients:

(Fish Ingredients)

3 egg whites

1/2 cup regular breadcrumbs

1/2 cup panko breadcrumbs

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp dried mustard

salt/pepper to taste

4 Tilapia Fillets, cut into quarters and patted dry

Olive oil spray (canola will work if this is on hand)

(Slaw with Dressing Ingredients)

1/2 onion, cut into large pieces

1 passila pepper (or a pablo or a jalepeno), cut into pieces

1/4 jicama, cut into pieces

1/4 bunch of cilantro

1 Tbsp garlic, minced

1 tsp olive oil

1 lime

1/4 head of cabbage, shredded

1/2 apple, shredded

1 Tbsp light (or fat free) mayo

1 Tbsp mustard

Preheat oven to 450. Cover cookie sheet with tin foil (tip: crumple tin foil and then smooth out again. The ridges keep food from sticking). Spray tin foil with cooking spray. Add egg whites to a bowl and mix with a fork. Add bread crumbs, panko, cayenne, garlic powder, dried mustard, salt and pepper to a bowl and mix with your hands.

 Dip pieces of fish in the eggs, drip off excess and pat down into breadcrumb mixture, until coated. Place pieces on cookie sheet. Bake for 15 minutes. 

While fish is cooking, prepare the slaw. Put onion and pepper into the food processor, pulse until very chunky. 

Add Jicama, process until broken down. 

Add cilantro, process until incorporated. Add garlic, pulse a few times. Add oil and juice of one lime, pulse a few more times until all ingredients are fully incorporated. Mix in a large bowl with cabbage, apple, mayo and mustard, with a spoon. Add salt and pepper to taste.

Remove fish from the oven when done.

Warm tortillas either in an ungreased pan (about 15 seconds on each side) or into the microwave for a few seconds. Assemble taco by putting two pieces of fish and about a quarter cup of slaw in each tortilla shell.