Fish Tacos with Peach Salsasave
"The fish nuggets in this tasty taco are baked, not fried, which translates into less fat — without sacrifi cing a crunchy coating. The secret is panko, delicious Japanese bread crumbs that form the super-crisp outer layer on the fish. The salsa, made with frozen peaches, offers a slightly sweet and tangy complement to the fish, along with a healthy dose of vitamin C...."
INGREDIENTS
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Fish Tacos
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1 pound catfish fillets sliced into 1- by 3-inch strips
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2 cups panko
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½ cup flour
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8 to 10 corn tortillas, warmed
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2 large eggs, beaten
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2 tablespoons water
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Shredded lettuce
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Salt and pepper
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Low-fat sour cream or mayonnaise (optional)
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Salsa
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1 (16-ounce) package frozen segmented peaches, chopped and thawed
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¼ cup finely chopped red onion
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2 tablespoons chopped fresh cilantro
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2 tablespoons lime juice
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1 tablespoon finely chopped jalapeño pepper
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1 teaspoon lime zest
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¼ teaspoon salt
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