Panko Crusted Fish Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb Tilapia (about 2 filets), cubed 1 c Panko Bread Crumbs 1 tbsp Chinese Five Spice 1 tsp salt1/2 c Egg Beaters6 tbsp Extra Virgin olive oil 2 c shredded cabbage Optional: Mango pico de gallo or regular pico de gallo (usually found in your grocer's produce dept) Harriet's Low Fat Italian Dressing
Combine bread crumbs, salt and Chinese Five Spice in large bowl. Pour Egg Beaters into separate bowl. Set aside. Cube tilapia into 1" pieces. Dredge tilapia cubes through egg and bread crumbs. Then set aside.
Heat olive oil, over medium-high heat in large skillet. Cook tilapia until crust is golden brown. Around 3-5 mins.
Shred cabbage (or use the pre-shredded package found in your grocer's produce dept).
Place tortillas in the microwave for about 30 seconds to warm up.
Fill tortillas with fish, cabbage, mango salsa and Harriet's Low Fat Italian dressing. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MIRANDEW.
Heat olive oil, over medium-high heat in large skillet. Cook tilapia until crust is golden brown. Around 3-5 mins.
Shred cabbage (or use the pre-shredded package found in your grocer's produce dept).
Place tortillas in the microwave for about 30 seconds to warm up.
Fill tortillas with fish, cabbage, mango salsa and Harriet's Low Fat Italian dressing. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MIRANDEW.
Nutritional Info Amount Per Serving
- Calories: 312.9
- Total Fat: 14.4 g
- Cholesterol: 11.6 mg
- Sodium: 724.0 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 6.7 g
- Protein: 13.2 g
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