Fish Tacos
Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk, skim
|
|
| ¾ | cups |
bread crumbs
seasoned |
|
| 8 | ounces |
fish fillets
firm, white, eg. red snapper |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | cup |
cabbage
shredded |
|
| 1 | each |
tomatoes
sliced |
|
|
tartar sauce
or salsa |
* | ||
|
cilantro
fresh (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk, skim
|
|
| 177 | ml |
bread crumbs
seasoned |
|
| 231.2 | ml/g |
fish fillets
firm, white, eg. red snapper |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
cabbage
shredded |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | x |
tartar sauce
or salsa |
* |
| 1 | x |
cilantro
fresh (optional) |
*
|
Directions
Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350℉ (180℃) oven for 10 minutes or until fish is done.
Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos
