"Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California..."
INGREDIENTS
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1/2 cup fat-free mayonnaise
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1 tablespoon lime juice
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2 teaspoons fat-free milk
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1 large egg
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1 teaspoon water
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1/3 cup dry bread crumbs
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2 tablespoons salt-free lemon-pepper seasoning
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1 pound mahi mahi or cod fillets, cut into 1-inch strips
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4 corn tortillas (6 inches), warmed
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TOPPINGS:
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1 cup coleslaw mix
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2 medium tomatoes, chopped
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1 cup shredded reduced-fat Mexican cheese blend
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1 tablespoon minced fresh cilantro