Ingredients
5 (1-1 1/2 lb fish fillets) Cut
1/4 cup white whole wheat flour
2 egg whites
1/4 cup cornmeal
1/4 cup wheat bread crumbs
2 tbsp fresh squeezed lime juice
2 tbsp taco seasoning
8- 6 inch corn tortillas
1 cup shredded lettuce
1 cup salsa (no sugar)
1 cup non-fat greek yogurt
Directions
1. Preheat the oven to 450 degrees F
2. Line a baking sheet with foil and spray with olive oil spray
3. Combine bread crumbs, cornmeal and taco seasoning
4. In separate bowl, whisk egg whites and lime juicy until frothy
5. Place flour in shallow bowl or plate
6. Dip the fish strips gently into flour for light coat then dip into the egg white mix allowing excess to drip off then firmly dip in cornmeal mix.
7. Place the breaded fish strips in over for 10-12 minutes until browning until fish is opaque and flakes with fork.
8. Warm tortillas in skillet about 1 minute each side.
9. Serve dinner! Place about 2 strip per tortilla topping with lettuce, salsa (or tomato) and top with yogurt (instead of sour cream)
Recipe Note
Add a bit of cilantro or fresh chopped onion if you like! Alternate can be used in the recipe but be mindful on changing the macros and calories.
Macros base on 1 taco serving size.
Nutrition
Calories 198,
Carbs 24 grams,
Fat 4 grams,
Protein 18 grams
