Baja Fish Tacos with Grilled Avocado

Baja Fish Tacos with Grilled Avocado
Servings: 4 Yield: servings Prep 20 mins Cook 4 mins per batch Grill 4 mins


  • 3 cups cole slaw mix
  • 1/3 cup reduced-fat yogurt
  • 1 scallion, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 egg whites, lightly beaten
  • 1 cup chipotle-seasoned panko
  • 1 pound tilapia, cut diagonally into 1-inch strips
  • 1/4 cup canola oil
  • 1 avocado
  • 16 corn tortillas
  • Cilantro, halved grape tomatoes and sliced red onion (optional)
  • Lime wedges, chipotle hot sauce and sour cream (optional)

Make It

1. In a medium bowl, combine cole slaw mix, yogurt, scallion, 1/4 tsp of the salt and the black pepper. Cover and refrigerate.

2. Place flour, egg whites and panko in separate shallow dishes. Whisk remaining 1/2 tsp salt into flour. Coat each piece of fish with flour, egg white and panko.

3. In a large nonstick skillet, heat oil over medium-high heat. Cooking in batches, saute fish 2 minutes per side, until golden. Place on a wire rack and keep warm.

4. Heat a stovetop grill pan to medium-high. Slice avocado in half; remove skin and pit. Grill 2 minutes per side. Thinly slice, then place on a plate.

5. Gently heat tortillas in microwave.

6. To assemble tacos, double up tortillas and place a few pieces of fish, some slaw and some avocado on each. Garnish with cilantro, tomatoes and onion, if using. Serve with lime wedges, hot sauce and sour cream, if using.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 517, Fat, total (g): 16, chol. (mg): 58, sat. fat (g): 2, carb. (g): 61, fiber (g): 6, pro. (g): 33, sodium (mg): 621, Percent Daily Values are based on a 2,000 calorie diet.