Fish Tacos

Ingredients

  • 1/3 cup light mayonnaise
  • 1 cup low-fat buttermilk
  • 1 pound grouper fillet, cut into 36 (1-inch) chunks
  • ½ cup thinly sliced green onions (about 3 onions)
  • 1 teaspoon black pepper
  • 6 lime wedges
  • 1 tablespoon fresh lime juice
  • + 10 more ingredients
    • ¼ cup cilantro leaves
    • 1 2 (6-inch) corn tortillas
    • 1 ¼ cups thinly sliced red bell pepper strips
    • ½ cup dry breadcrumbs
    • Cooking spray
    • 1/3 cup reduced-fat sour cream
    • 2 ounces baked tortilla chips (about 40 chips)
    • ½ teaspoon salt
    • 4 teaspoons 40%-less-salt taco seasoning, divided
    • 1 (10-ounce) package angel hair slaw

Preheat oven to 425°. Place tortilla chips in a food processor; pulse 5 to 6 times to form coarse crumbs to measure 3/4 cup. Place crumbs in a shallow dish, and stir in breadcrumbs, black pepper, and salt. Combine buttermilk and 2 teaspoons taco seasoning in a shallow bowl. Dip fish chunks, 1 at ...

View full recipe at My Recipes

Comments

Variations on Fish Tacos

  • Fish Tacos
    • 1/2 teaspoon red wine vinegar
    • 1 1/2 teaspoons fresh lime juice
    • 1 1/2 tablespoons reduced-fat sour cream
    • 1 tablespoon minced fresh cilantro
    • +5 other ingredients
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    • 1/4 cup fresh cilantro leaves
    • 1/2 teaspoon ground cumin
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    • 1 bunch arugula (washed, dried, and chopped)
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    • 1 cup coarsely chopped tomatoes
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    • 4 tablespoons fresh cilantro leaves, divided
    • 1/3 cup sugar
    • 1 peeled firm ripe mango, cut into 1/4-inch-thick matchsticks
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    • 1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish or cod, cut lengthwise into 1-inch strips
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    • 12 6- to 7-inch corn tortillas (not low-fat)
    • salsa
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