Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Baja Fish Tacos with Grilled Avocado




Source of Recipe


Family Circle-2015


Recipe Link: http://familycircle.com/healthyfamilydinners

List of Ingredients




3 cups cole slaw mix
1/3 cup reduced-fat yogurt
1 scallion, sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 egg whites, lightly beaten
1 cup chipotle-seasoned panko
1 pound tilapia, cut diagonally into 1-inch strips
1/4 cup canola oil
1 avocado
16 corn tortillas
Cilantro, halved grape tomatoes and sliced red onion (optional)
Lime wedges, chipotle hot sauce and sour cream (optional)





Recipe



In a medium bowl, combine coleslaw mix, yogurt, scallion, 1/4 tsp of the salt and the black pepper. Cover and refrigerate. Place flour, egg whites and panko in separate shallow dishes. Whisk remaining 1/2 tsp salt into flour. Coat each piece of fish with flour, egg white and panko. In a large nonstick skillet, heat oil over medium-high heat. Cooking in batches, saute fish 2 minutes per side, until golden. Place on a wire rack and keep warm. Heat a stove top grill pan to medium-high. Slice avocado in half; remove skin and pit. Grill 2 minutes per side. Thinly slice, then place on a plate. Gently heat tortillas in microwave. To assemble tacos, double up tortillas and place a few pieces of fish, some slaw and some avocado on each. Garnish with cilantro, tomatoes a nd onion, if using. Serve with lime wedges, hot sauce and sour cream, if using.