Fish Tacos, Lightened Up
Warm weather is prime time for fish tacos, but some recipes can do some serious damage to your beach-ready body. Try our lightened up versions even your favorite fried recipes can be made more bikini friendly.
Nutrition Facts Deep-fried fish, super-sized tortillas and creamy sauces can equal fish tacos with thousands of calories per serving. A few simple swaps will save hundreds of calories:
1 tablespoon canola oil 8 corn tortillas, warmed 1 cup mango salsa (or salsa of choice – see tip below) Shredded green cabbage Nonstick cooking spray
Tip: Make your own mango salsa by combining chopped mango, jalapeno pepper, red bell pepper, cilantro and a squeeze of lime juice.
Directions: 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
Tip: Move the fish with tongs after adding to the oil to prevent the fish from sticking the bottom of the pot.
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