Description
We love serving fish tacos with fresh cabbage slaw, such as mango slaw. You can also serve fish tacos with your favorite Spanish rice recipe and beans. For a more special meal, serve a Mexican side dish. And of course, a batch of margaritas is a classic cocktail pairing for tacos.
Ingredients
- 3/4 cup reduced-fat sour cream
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 to 2 dashes hot pepper sauce, optional
- 4 tilapia fillets (4 ounces each)
- 1/2 cup all-purpose flour
- 1 large egg white, beaten
- 1/2 cup panko bread crumbs
- cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon each white pepper, cayenne pepper and paprika
- 8 corn tortillas (6 inches), warmed
- 1 large tomato, finely chopped
- optional: shredded cabbage, shredded carrots, sliced radishes and additional cilantro
Directions
- Place sour cream, chiles, cilantro, lime juice, salt and, if desired, hot pepper sauce in a food processor; cover and process until blended. Set aside.
- Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia into flour, then egg white, then crumbs.
- Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once.
- Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with shredded cabbage, carrots, radishes and additional cilantro.
