3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
1. Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
3. Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10 to 12 minutes, turning once.
4. Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 8 servings.
These crispy air-fryer fish tacos are good enough to challenge the best food truck. I love that the fish is deliciously guilt-free because it’s air-fried instead of deep-fried.
1 taco: 178 calories, 3g fat (1g saturated fat), 30mg cholesterol, 269mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.