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30 minutes
Prep: 20 minutes
Cook: 10 minutes
111 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/2 | cup | milk, skim | |
| 3/4 | cups | bread crumbs | seasoned |
| 8 | ounces | fish fillets | firm, white, eg. red snapper |
| 1 | x | missing | |
| 8 | each | corn tortillas | |
| 1 | cup | cabbage | shredded |
| 1 | each | tomato | sliced |
| 1 | x | tartar sauce | or salsa |
| 1 | x | cilantro | fresh (optional) |
Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 152mg | 6% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 4% | Vitamin C | 14% | |
| Calcium | 6% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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