4 (4 oz) tilapia fillets
1/2 cup panko bread crumbs
3 large egg whites
1 Tbl dijon mustard
2 tsp minced fresh cilantro
1/4 tsp garlic powder
1/8 tsp cayenne
vegetable oil spray
4 Tbl salsa
4 Tbl Bolthouse farms yogurt ranch dressing
8 Mission extra thin yellow corn tortillas
2 cups shredded cole slaw mix (shredded cabbage and carrots)
2 limes, cut into wedges (for serving)
Preaheat oven to 450, and place the oven rack on the upper middle position. Line a baking sheet with foil and place a wire rack on top. Spray with cooking spray. Put the bread crumbs in a large nonstick skillet over medium heat and stir occasionally until golden brown and crispy. Spread onto a large plate. In a pie pan or other wide and shallow dish, whisk together egg whites, dijon mustard, cilantro, garlic powder, and cayenne. Cut the tilapia fillets in half, following the natural split, to create 8 fish fingers. One at a time, dip the fish fingers in the egg white mixture, allowing excess to drip off, then roll in the bread crumbs to coat, pressing the bread crumbs in to make sure they adhere to the fish. Lay the coated fish onto the prepared wire rack and spray the tops of the fish fingers with cooking spray. Bake until the fish just flakes apart, 10-12 minutes. Meanwhile, mix the salsa and yogurt ranch together in a small bowl.
To serve, place one fish finger inside a corn tortilla, top with 1/4 cup shredded cabbage and carrot mix, and 1 tablespoon of ranch salsa. Squeeze lime juice over, as desired.
Serving size: 2 tacos; 4 servings; 5 points per serving.
1/2 cup panko bread crumbs
3 large egg whites
1 Tbl dijon mustard
2 tsp minced fresh cilantro
1/4 tsp garlic powder
1/8 tsp cayenne
vegetable oil spray
4 Tbl salsa
4 Tbl Bolthouse farms yogurt ranch dressing
8 Mission extra thin yellow corn tortillas
2 cups shredded cole slaw mix (shredded cabbage and carrots)
2 limes, cut into wedges (for serving)
Preaheat oven to 450, and place the oven rack on the upper middle position. Line a baking sheet with foil and place a wire rack on top. Spray with cooking spray. Put the bread crumbs in a large nonstick skillet over medium heat and stir occasionally until golden brown and crispy. Spread onto a large plate. In a pie pan or other wide and shallow dish, whisk together egg whites, dijon mustard, cilantro, garlic powder, and cayenne. Cut the tilapia fillets in half, following the natural split, to create 8 fish fingers. One at a time, dip the fish fingers in the egg white mixture, allowing excess to drip off, then roll in the bread crumbs to coat, pressing the bread crumbs in to make sure they adhere to the fish. Lay the coated fish onto the prepared wire rack and spray the tops of the fish fingers with cooking spray. Bake until the fish just flakes apart, 10-12 minutes. Meanwhile, mix the salsa and yogurt ranch together in a small bowl.
To serve, place one fish finger inside a corn tortilla, top with 1/4 cup shredded cabbage and carrot mix, and 1 tablespoon of ranch salsa. Squeeze lime juice over, as desired.
Serving size: 2 tacos; 4 servings; 5 points per serving.
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