Over winter vacation, Don went fishing out of San Diego, and brought back a bunch of rockfish and whitefish fillets. We bagged them into 4 meals' worth, to go with the striped bass fillets we brought back from Lake Mead at the end of November. I've decided to make things easier for planning purposes by calling Friday "Fish Night." Tonight I decided to make fish tacos, using my favorite white chipotle sauce.
Guilt-Free Fish Tacos
boneless fish fillets, cut in small pieces
egg bath (equal parts eggbeaters and lowfat or nonfat milk)
breading (equal parts bread crumbs and corn flake crumbs)
grated cheddar or Monterey Jack cheese
Pico de Gallo (below)
White Chipotle Sauce (below)
Preheat oven to 400˚. Spray a metal baking sheet with nonstick cooking spray. Dip fillets in egg bath, then in breading, and place on baking sheet. Bake 15 minutes. Serve in warmed corn tortillas with cheese, cabbage, Pico de Gallo, and Creamy Chipotle Sauce.
Pico de Gallo
1 medium tomato, diced
1 teaspoon minced fresh jalapeno
1 tablespoon minced onion
1/2 teaspoon dried cilantro
Creamy Chipotle Sauce
This is very similar to the sauce from Rubio's Baja Grill
2 tablespoons lowfat plain yogurt
2 tablespoons light mayonnaise
1/2 teaspoon ground chipotle powder
Mix all ingredients. Serve on fish tacos.