Community Recipe
from [lmo0183]
Blankley - Fish Tacos

Blankley - Fish Tacos

  • Yield: 8 servings


  • 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


•Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.

• 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.

• 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.

• Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.

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Blankley - Fish Tacos recipe