Crispy Oven-Fried Fish Tacos
A healthy twist on those yummy fried fish tacos you love.
Ingredients
- Cooking Spray
- 1 C Whole-Grain Cereal Flakes
- 3/4 C Breadcrumbs
- Salt
- Pepper
- Tajin Chili Lime Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 2 Large Egg Whites
- 2 Cod or Tilapia Filets
- 2 Tbsp Avocado or Olive Oil
- 2 Tbsp Rice Vinegar
- 3 Cups Coleslaw Mix
- 1 Avocado, sliced
- 8 Yellow Corn Tortillas, Warmed
- Pico de gallo
Instructions
- Preheat te oven to 450 degrees. on a baking sheet, put on top a wire wrap and spray with cooking oil.
- Put your cereal, breadcrumbs, and seasonings to taste in a food process, and grind until fine. (Thats what she said?) Put on a large plate or shallow dish.
- Next, put flour in another shallow dish, and season with salt and pepper. Always season your flour and meat both, you'll thank me later.
- Put egg white in a good sized bowl or another shallow dish.
- Make sure to pat-dry your fish and sprinkle with salt, pepper, and Tajin Seasoning, or whatever seasonings you enjoy. dredge in flour and shaking off any excess flour. Next dip in egg followed by breadcrumb mixture. Place on prepared rack and spray with cooking oil. Bake fish for about 12 minutes or until fully cooked and crispy and golden brown looking.
- While the fish is in oven, mix together the oil, venegar and more salt and pepper to taste. Add coleslaw and combine.
- Break your fish up and put into each taco. I like to use two corn tortillas per taco and this ended up making enough for four tacos for us. You only need so much of the fish to put in it, so it made plenty for my Fiance and I. I followed this by the coleslaw mix, pico de gallo, and avocado slices on top.
- Enjoy!