Recipe- Make Your Good Friday Delicious With Fish Tacos

The good news is this: even if it’s not summer, even if you live far away from any sort of ocean, even if you don’t really know anything about cooking… you can make EXTREMELY GOOD fish tacos at home. There is no love like the love I have for good fish tacos. And with these, you’re going to get that fish nice and tender and flaky and full of spicy flavor, and then you’re going to tuck it into little flour tortillas and top it with garlic lime slaw (omg), avocado, cilantro, and whatever else your fish taco heart desires.

Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
4 corn tortillas (6 inches), warmed
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro

Method

* For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.

* In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper.

* Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.

* Place a large nonstick skillet over medium-high heat.

* Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork.

* Serve in tortillas with toppings and sauce.