The warm climate is high time for fish tacos, however, some recipes can do a little critical damage on your beach-geared up frame. Try our lightened up variations — even your favored fried recipes may be made more bikini pleasant.
1 1/4 pound cod, cut into 16 pieces
1 cup all-purpose flour for dredging
1 1/2 cups of panko breadcrumbs
2 eggs, lightly beaten
1/4 teaspoon kosher salt
freshly ground black pepper
1 tablespoon canola oil
8 corn tortillas, warmed
1 cup mango salsa (or salsa of choice – see tip below)
Shredded green cabbageNonstick cooking spray
Tip: Make your own mango salsa by combining chopped mango, jalapeno pepper, red bell pepper, cilantro and a squeeze of lime juice.
Preheat oven to 450-degrees. Place a wire rack over a baking sheet and spray with nonstick cooking spray. Place flour, eggs, and panko in a 3 shallow dishes and season with salt and pepper. Dredge fish in flour, then egg and then breadcrumbs; transfer to wire rack. Drizzle with canola oil and bake for 20-25 minutes until golden, turning once. Serve in corn tortillas topped with salsa and shredded cabbage
Nutrition Info Per Serving (2 tacos topped with 2 tbsp salsa)Calories: 369Total Fat: 7 grams saturated Fat: 1 gram Total Carbohydrate: 45 grams Protein: 32 grams Sodium: 472 milligramsCholesterol: 107 milligramsFiber: 4 gramGrilledOpen Next Page To See More!