Fish Tacos

Fish Tacos

We had some yummy fish tacos for dinner tonight! I used to make these all the time, but then stopped for a while. Of course, we always fried them, so I decided to try baking them. They had a different texture than what we had previously done, but they were still really yummy! I absolutely LOVE the tortillas recipe!!! These tortillas are a little work to put together, but are SO worth the time and effort because they are delicious and they freeze really well! We always stick the ones we didn't use in the freezer so they're ready when we need them again. As we were eating them tonight, my hubs reminded me that I used to always do them with fajita veggies (sauteed onions and peppers)...oh yeah! Forgot about that! So I guess I'll have to make them again as fish fajitas! (Sorry, the picture isn't the best tonight, I had a hard time getting a decent view since my taco was so full it wouldn't stay closed on it's own!)

Ingredients:

2 ½ c. white whole wheat flour

½ c. vegetable oil

1 tsp. salt

1 c. water

4 – 4oz. tilapia filets, thawed

1 egg white

1 medium tomato

1 c. lettuce

1 T cilantro, chopped

½ c. Panko Japanese style bread crumbs 

Directions:

1.    Using a stand mixer and a dough hook, pour in flour, oil & salt and mix well. Then add water, gradually. Take out dough and divide into 16 equal pieces. I make a big log, split it in half, then each of those in half, then each of those in half, then half again. Heat griddle to medium. With a rolling pin, rolls balls of dough into as even of circles as possible. Transfer to griddle one at a time, and cook for 30-45 seconds per side. ***I always make a full batch, even though I don’t use them all, then freeze the leftovers. They freeze really well, then they’re ready to go the next time you want them!***

2.    Preheat oven to 450. Spray a 9x13in baking dish with cooking spray and line up the fish filets. In a bowl, whisk up the egg white, then coat each filet with egg white. Sprinkle with salt and pepper. Then top with 1/8 c. of the Panko crumbs. Bake 15-20 minutes or until Panko crumbs get golden brown.

3.    Meanwhile, finely dice your tomato and toss with chopped cilantro.

4.    When fish is done, put one filet on a tortilla, top with lettuce and tomatoes.  

Yields 4 servings – WWP+ 6 per serving. (3 for tortilla – 3 for fish) 

**If you don’t have the time or energy to make your own tortillas, then you can buy whole wheat ones from the store, just figure in the points accordingly**

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free French dressing)

Tortilla recipe from 100 Days of Real Food