Low-Fat Panko-Crusted Fish Tacos in Under 30 Minutes

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I love fish tacos, and one of my favorites, in town is at the Cantina Restaurant. They have incredible tacos (really everything is great there), and so I thought I would try to match their recipe. OMG good!

This has been an exciting month for me. Probably the most exciting month ever for many reasons. I can’t say too much yet about some of my “big” news. Yesterday was exciting in itself when I got an email saying, “Martha Stewart” is now following you on Twitter“, I couldn’t believe my eyes. Anyway, lots more news to come…Thanks for everyone’s support and all the great emails and kind words.

Panko-Crusted Fish Tacos

Cook Time:

10 minutes

Prep Times:

20 minutes

Yield:

4 servings

Ingredients:

1/2 cup reduced-fat mayonnaise
1 tbsp fresh lime juice
1/2 jalapeno, seeded and diced (1 tsp)
1 tsp Dijon mustard
1 egg white, beaten
1/2 cup skim milk
2 cups panko breadcrumbs
1 lb white fish fillets, cut into thin strips
1/4 cup vegetable oil
4 (8-inch) flour tortillas
1 cup shredded cabbage or lettuce
Avocado and salsa (optional)

Preparation:

1. For the sauce, combine mayonnaise, lime juice, jalapeno and Dijon; refrigerate until serving.

2. Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.

3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.

4. Warm tortillas in microwave 30 seconds. Assemble with fish, mayonnaise spread and lettuce. Top with avocado and salsa, if desired.

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