boneless fish fillets, cut in small piecesegg bath (equal parts eggbeaters and lowfat or nonfat milk)
breading (equal parts bread crumbs and corn flake crumbs)
corn tortillas
grated cheddar or Monterey Jack cheese
shredded cabbage
Pico de Gallo (below)
White Chipotle Sauce (below)
Preheat oven to 400˚. Spray a metal baking sheet with nonstick cooking spray. Dip fillets in egg bath, then in breading, and place on baking sheet. Bake 15 minutes. Serve in warmed corn tortillas with cheese, cabbage, Pico de Gallo, and Creamy Chipotle Sauce.
Pico de Gallo
1 medium tomato, diced
1 teaspoon minced fresh jalapeno
1 tablespoon minced onion
1/2 teaspoon dried cilantro
Creamy Chipotle Sauce
This is very similar to the sauce from Rubio's Baja Grill
2 tablespoons lowfat plain yogurt
2 tablespoons light mayonnaise
1/2 teaspoon ground chipotle powder
Mix all ingredients. Serve on fish tacos.
