Baja Fish Tacos with Grilled Avocado
Lightly battered tilapia, creamy avocado and crunchy coleslaw join forces in these fresh fish tacos.
Total cook time
- 3 cups coleslaw mix,
- ⅓ cup low-fat plain yogurt,
- 1 scallion, sliced,
- ¾ teaspoon salt, , divided
- ¼ teaspoon black pepper,
- ½ cup all-purpose flour,
- 2 egg whites, lightly beaten,
- 1 cup chipotle-seasoned panko breadcrumbs,
- 1 pound tilapia, cut diagonally into 1-inch strips,
- ¼ cup canola oil,
- 1 avocado,
- 16 corn tortillas,
- Cilantro, halved grape tomatoes and sliced red onion (optional),
- Lime wedges, chipotle hot sauce and sour cream (optional),
In a medium bowl, combine coleslaw mix, yogurt, scallion and 1/4 teaspoon each salt and pepper. Cover and refrigerate.
Place flour, egg whites and panko in separate shallow dishes. Whisk the remaining 1/2 teaspoon salt into the flour. Coat each piece of fish with flour, egg white and panko.
Heat oil in a large nonstick skillet over medium-high heat. Cooking in batches, sauté fish 2 minutes per side, until golden. Place on a wire rack and keep warm.
Heat a stovetop grill pan to medium-high. Slice avocado in half; remove skin and pit. Grill 2 minutes per side. Thinly slice, then place on a plate.
Gently heat tortillas in microwave.
To assemble tacos, double up tortillas and place a few pieces of fish, some slaw and some avocado on each. Garnish with cilantro, tomatoes and onion, if desired. Serve with lime wedges, hot sauce and sour cream, if desired.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.