san diego style fish tacos

(from lisanobbe’s recipe box)

Ingredients

  • 1/3 cup fat-free mayonnaise
  • 2 tbsp. fat-free sour cream
  • 2 tbsp. chopped sweet or yellow onion
  • 1/2 tsp. lime juice
  • Dash salt, or more to taste
  • Dash cayenne pepper
  • 1 cup thinly sliced green cabbage
  • 1 tbsp. seasoned rice vinegar
  • 1/2 cup Fiber One bran cereal (original)
  • 1/4 tsp. garlic salt, or more to taste
  • 1/8 tsp. onion powder, or more to taste
  • 1/8 tsp. garlic powder, or more to taste
  • Black pepper, to taste
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 8 oz. raw cod, cut evenly into 4 strips
  • 4 small white corn tortillas
  • Optional: chopped cilantro, lime wedges, salsa

Directions

  1. Spray the rack of either a broiler pan or toaster oven with nonstick spray, and line the bottom of the broiler pan/toaster oven with aluminum foil. Preheat oven/toaster oven to 450 degrees.

  2. To make the sauce, combine mayo, sour cream, onion, lime juice, salt, and cayenne pepper in a small bowl. Mix well and then refrigerate until ready to assemble tacos. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate as well.

  3. In a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder, and garlic powder. Add as much salt, black pepper, and additional seasonings as you like.

  4. Place egg substitute in another medium bowl. One by one, coat fish strips in egg substitute, give them a shake to remove excess egg substitute, then coat with breadcrumb mixture.

  5. Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place them on the rack of the broiler pan/toaster oven. If using the broiler pan, place it in the oven. Cook for 12 minutes, or until the fish is cooked through and flaky and the tops are browned and crispy.

  6. Warm tortillas in the microwave for about 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with one-fourth of the cabbage followed by one-fourth of the sauce. Serve with cilantro, lime wedges, and/or salsa, if you like. Chew!

Email to a friend | Print this recipe | Back