Try something healthy and delicious for Taco Tuesday! These tacos are easy to make and loaded with flavor and texture!
Course Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
For The Fish
1/4 cup Wondra flour
1/2 teaspoon chili powder
1/4 teaspoon pepper
1pound tilapia filletsor other firm whitefish
2tablespoons olive oil
For the Tangy Garlic Herb Crema
8ouncessour creamI used fat free
1large clove garlic
8-10smalltortillas(flour or corn), heated through in the oven or in a dry pan.
1cup green cabbageshredded
3/4cupsalsa verdeor other salsa
1cupqueso frescocrumbled (optional)
lime cut into wedges
For The Fish
Preheat the oven to 375°. Place a metal rack over a baking sheet and spray the rack with vegetable spray. Set aside.
In a shallow bowl, whisk together the cornmeal, Wondra flour, cumin, chili powder, salt and pepper. Set aside.
Cut the fish fillets into fingers and brush with the olive oil. Toss the fish fingers a few at a time into the flour mixture until well coated. Transfer fish to the baking rack. Spray the top of the fish lightly with vegetable spray. Bake for 15-20 minutes or until golden and done.
For The Tangy Garlic Herb Crema
In a blender, combine the cilantro, garlic and lime zest. Pulse until finely chopped. Add the sour cream and blend until garlic and herbs are well incorporated and crema is slightly green in tint. Transfer to a serving bowl and keep refrigerated until ready to eat.
For The Tacos:
To build the tacos, fill the tortilla with 1-2 pieces of crispy fish and top with shredded cabbage, sprigs of cilantro, queso fresco, salsa verde and Tangy Garlic Herb Crema