Mexican · Lunch
Crispy Fried Fish Tacos (Low-Calorie)
Baked panko-crusted white fish in warm corn tortillas with shredded cabbage, lime-yogurt crema, and pickled jalapeño. The breading delivers crispy texture without deep frying, keeping the dish light while retaining the tang and char-edged corn flavor typical of Baja-style tacos.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
372Calories
36.2gProtein
9.8gFat
34.1gCarbs
3.9gSugar
4.3gFiber
690mgSodium
95mgChol
2.1gSat Fat
760mgPotassium
140mgCalcium
2.4mgIron
1.6mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat fish strips dry, season with smoked paprika and salt, then dip in egg white and coat evenly with panko mixed with cornstarch.
2
Bake
Arrange coated strips on a lined baking sheet, mist with cooking spray, and bake at 425°F for 10 to 12 minutes until golden and flakes easily.
3
Whisk
Combine plain yogurt and lime juice in a small bowl until smooth, then warm the corn tortillas in a dry skillet for 20 to 30 seconds per side.
4
Plate
Lay warmed tortillas on a plate, divide cabbage between them, top with fish strips, drizzle with lime crema, scatter cilantro and pickled jalapeño, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 3 strips
- 1/2 cup50g panko breadcrumbs
- 2 tsp2 tsp cornstarch
- 22 egg white
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 44 corn tortillas (12-inch)
- 1 cup70g cabbage
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp pickled jalapeño slices
- cooking spray or 1/2 tsp (2g) vegetable oil
