Baja Fish Tacos with Slaw

Baja Fish Tacos with Slaw

Baja Fish Tacos with Slaw

Jump to:

Trade in ho-hum, fried fish sandwiches for something with a lot more flavor and flair – fish tacos! This pan-fried white fish with a light cornmeal coating is fresh and tasty. Serve on warm corn tortillas with fresh cilantro, cabbage and a spoonful of creamy adobo sauce. Easy 30 minute recipe.

Recipe Ingredients

1/3 cup
low-fat mayonnaise
1/3 cup
reduced-fat sour cream
1
canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp.
lime juice
1/3 cup
Bob Evans® egg whites
1 cup
cornmeal
to taste
salt
to taste
chili powder
1 lb.
mild white fish*, cut into strips
3 Tbsp.
olive oil
1-1/2 cups
finely shredded red cabbage
1/4 cup
chopped fresh cilantro
8
corn tortillas (6 inch), warmed

Instructions

1
Mix all sauce ingredients in small bowl. Cover and refrigerate until serving time.
2
Pour Bob Evans egg whites into shallow dish. Place cornmeal, salt and chili powder in a second shallow dish. Dip fish strips in Bob Evans, then dredge in seasoned cornmeal, shaking off excess.
3
Heat oil in large skillet over medium-high heat. Cook fish strips 2 to 4 minutes, turning once, until golden brown (do this in batches).
4
Serve fish wrapped in warm tortillas, garnished with cabbage, cilantro, and a spoonful of sauce.

Baja Fish Tacos with Slaw

15.5Kshares