Fish Tacos
3/4 cup sour cream 1/2 cup panko bread crumbs
1 can (4 oz.) chopped green 1 tablespoon canola oil
chilies 1/2 teaspoon salt
1 tablespoon fresh cilantro 1/2 tsp each white pepper leaves cayenne pepper and paprika
1 tablespoon lime juice 8 corn tortillas (6 inches),
4 tilapia fillets warmed
1/2 cup all-purpose flour 1 large tomato, finely 1 egg white, beaten chopped
Place sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each 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 tablespoon of sour cream mixture. Sprinkle with chopped tomato. 8 servings.
Apricot-Glazed Chicken Breasts
1/2 cup apricot preserves 4 boneless skinless chicken
2 teaspoons lemon juice breasts
2 teaspoons soy sauce 1/2 teaspoon salt
1/4 teaspoon onion powder
Heat gas or charcoal grill. In small microwavable bow, mix apricot preserves, lemon juice, soy sauce and onion powder. Sprinkle chicken with salt and pepper.
Place chicken on grill; cover grill. Cook with medium heat 5 minutes. Turn chicken; spoon about 1 teaspoon preserves mixture over each breast. Cook covered 5 to 8 minutes longer or until juice of chicken is clear when center of the thickest part is cut (170º). Microwave remaining preserves mixture on High 30-40 seconds or until hot. Spoon over chicken before serving.
4 servings.
