Categories: main dish, not tried

Ingredients

• 1 Tbsp canola oil, plus more for baking sheet
• 12 6-inch wide tortillas (white corn suggested)
• 2/3 cup plain low-fat yogurt
• 3 Tbsp chopped fresh cilantro
• 2 Tbsp lime juice
• 1/4 to 1/2 tsp hot pepper sauce
• Coarse salt and black pepper
• 1/4 green cabbage, cored and shredded (about 1 lb)
• 1/2 jicama, peeled and cut into matchsticks
• 1-1/2 lbs tilapia or other light white fish, cut into 3/4-inch strips
• 1 large egg
• 1 cup plain dry breadcrumbs
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/2 tsp chili powder

Directions

1. Preheat oven to 475 degrees.

2. Line baking sheet with aluminum foil; brush with oil and set aside.

3. Stack tortillas and wrap in foil.

4. In a large bowl, mix together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add jicama and cabbage and toss to combine. Set aside.

5. Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish.

6. Dip strips of fish in the egg, then bread crumbs, pressing fish into crumbs to make them adhere. Arrange fish strips on baking sheet and drizzle with 1 Tbsp oil.

7. Bake until golden brown and opaque throughout, 15 – 18 minutes.

8. After about 6 minutes, place tortillas in oven to warm.

9. While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium heat until warmed through, about 4 – 6 minutes; season with salt and pepper.

10. Set beans, cabbage mixture, and fish on table and let each diner build his or her own tacos.

Email to a friend | Print this recipe | Back