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Saturday, June 23, 2007

Fish Tacos

This is one of the only ways that I can really get my kids to eat much fish. But that is OK, because we all really enjoy eating our fish this way. The first time I had a fish taco was in Belize and the fish was deep fried and it was unbelievably good. I certainly don't want to deep fry at home, so I broil the fish and it still turns out very nice.

I lightened this recipe by using egg whites, and cooking spray and low fat miracle whip in the Tartar sauce. But you don't have to do it that way. If you use a whole egg to bread the fish, pan fry in a little oil and make the tartar sauce with full fat mayo, it would probably be even yummier...

In the picture, the tacos are served with a mixed green salad and a carrot and raisin salad. Yes, that was one heck of a lot of lettuce!

Fish Tacos

4 flour tortillas
4 fillets of white fish (I used snapper)
1/4 cup flour
1/4 cup egg whites
1/4 cup yellow cornmeal
1/4 cup bread crumbs
cooking spray

Tartar Sauce:
1 cup mayonnaise (I used light Mirable Whip)
2 tbsp finely diced green onion
1/2 cup finely diced dill pickles
1 1/2 tsp chopped capers
1/8 tsp cayenne pepper

1. Mix all the ingredients for the tartar sauce and set aside.

2. On a plate, mix together the cornmeal and the breadcrumbs.

3. Dry the fish on paper towel. Dredge with flour, dip into egg whites and then into cornmeal/breadcrumb mixture.

4. Spray the outside of the fish on both sides with cooking spray and place under pre-heated broiler rack for about 5 minutes on each side or until the fish is cooked.

5. Meanwhile, heat a dry skillet over high heat and heat the tortillas one at a time for about 30 seconds on each side, until they puff up slightly.

6. Assemble the tacos with the fish, a spoonful of tartar sauce and some crispy iceberg lettuce.