PCLinuxOS Recipe Corner Bonus

Air-Fryer Fish 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
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

DIRECTIONS:

Place sour cream, chiles, cilantro and lime juice 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 in flour, then egg white, then crumbs.

Preheat the air fryer to 400F. In batches, arrange fillets in a single layer on a greased tray in an 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 additional cilantro.

TIPS: Substitute tilapia with snapper, mahi mahi, grouper, flounder, halibut or cod. Of course, if you have a local fresh fish you'll want to use, that's great, too!

The USDA recommends cooking fish to 145F (62.8C). Visually, the fish should be opaque and the flesh should flake easily.

NUTRITION:

Serving size: 1 Taco

Calories: 178    Carbs: 22g    Sodium: 269mg    Protein: 16g