Blankley - Fish Tacos

Ingredients

• 3/4 cup(s) Fat Free Sour Cream
• 1 can(s) Chopped Green Chilis (4 oz)
• 1 tablespoon(s) Fresh Cilantro Leaves
• 1 tablespoon(s) Lime Juice
• 4 piece(s) Tilapia Fillets (4 oz each)
• 1/2 cup(s) All Purpose Flour
• 1 Egg White Beaten
• 1/2 cup(s) Panko Bread Crumbs
• 1 tablespoon(s) Canola Oil
• 1/2 teaspoon(s) Salt
• 1/2 tablespoon(s) White Pepper
• 1/2 teaspoon(s) Cayenne Pepper
• 1/2 teaspoon(s) Paprikia
• 8 6" Corn Tortillas Warmed
• 1 Large Tomato Chopped

Preparation

1. •Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. • 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.
3. • 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.
4. • Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.