Fish Tacos
3/4 cup fat-free sour cream 1 egg white, beaten
1 can (4 oz.) chopped green chillies 1/2 cup panko bread crumbs
1 tablespoon fresh cilantro leaves 1 tablespoon canola oil
1 tablespoon lime juice 1/2 teaspoon salt
4 tilapia fillets (4 oz. each) 1/2 teaspoon each white
1/2 cup all-purpose flour pepper, cayenne pepper, and
8 corn tortillas (6 inch) warmed paprika
1 large tomato, finely chopped
Place the sour cream, chillies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. 8 servings.
No Bake Honey-Oat Bars
1/4 cup sugar
1/4 cup margarine or butter
1/3 cup honey
1/2 teaspoon cinnamon
1 cup diced dried fruit and raisin mixture
1 cup quick-cooking oats
1/2 cup sliced almonds
Butter square 9x9x2 inch pan. Heat sugar, margarine, honey and cinnamon to boiling in saucepan over medium heat, stirring constantly. Boil and stir l minute; remove from heat. Stir in dried fruit. Stir in remaining ingredients. Press mixture in pan. Cool completely. Cut into bars.
