These crispy 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.
PREP: 30 MIN.
COOK: 10 MIN./BATCH
MAKES: 8 SERVINGS
- ¾ cup reduced-fat sour cream
- 1 can (4 oz.) chopped green chiles
- 1 Tbsp. fresh cilantro leaves
- 1 Tbsp. lime juice
- 4 tilapia fillets (4 oz. each)
- ½ cup all-purpose flour
- 1 large egg white, beaten
- ½ cup panko bread crumbs
- Cooking spray
- ½ tsp. salt
- ½ tsp. each white pepper, cayenne pepper and paprika
- 8 corn tortillas (6 in.), 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, 10-12 minutes, turning once.
4. Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 Tbsp. sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
1 taco: 178 cal., 3g fat (1g sat. fat), 30mg chol., 269mg sod., 22g carb. (2g sugars, 2g fiber), 16g pro. Diabetic exchanges: 2 lean meat, 1 ½ starch, ½ fat.
