ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw

Photo: Nigel Cox; Styling: Sharon Ryan
Hands-on time 21 mins
Total time 21 mins
Yield Serves 4 (serving size: 1 sandwich)
Serve with Quick Chilled Pea Soup.

Ingredients

  • 4 (3-ounce) whole-grain sub rolls
  • 1 tablespoon canola mayonnaise
  • 1 tablespoon plain fat-free Greek yogurt
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon kosher salt, divided
  • 2 cups packaged cabbage-and-carrot coleslaw
  • 1/3 cup shredded peeled jicama
  • 1/3 cup shredded peeled Fuji apple
  • 1 jalapeño pepper, thinly sliced
  • 1/3 cup stone-ground yellow cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup 2% reduced-fat milk
  • 4 (4-ounce) tilapia fillets
  • 2 tablespoons extra-virgin olive oil
  • Quick Chilled Pea Soup

Nutrition Information

  • calories 392
  • fat 12.6 g
  • satfat 2.7 g
  • monofat 6.3 g
  • polyfat 1.7 g
  • protein 30.7 g
  • carbohydrate 42.1 g
  • fiber 3.9 g
  • cholesterol 58 mg
  • iron 3.3 mg
  • sodium 615 mg
  • calcium 104 mg

How to Make It

  1. Preheat broiler to high.

  2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.

  3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeño; toss well to coat.

  4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.

  5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.