Fish Tacos

Ingredients

• 2 ounces baked tortilla chips (about 40 chips)
• 1/2 cup dry breadcrumbs
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk
• 4 teaspoons 40%-less-salt taco seasoning, divided
• 1 pound grouper fillet, cut into 36 (1-inch) chunks
• Cooking spray
• 1/3 cup reduced-fat sour cream
• 1/3 cup light mayonnaise
• 1 tablespoon fresh lime juice
• 1 2 (6-inch) corn tortillas
• 1 (10-ounce) package angel hair slaw
• 1 1/4 cups thinly sliced red bell pepper strips
• 1/2 cup thinly sliced green onions (about 3 onions)
• 1/4 cup cilantro leaves
• 6 lime wedges

Preparation

1. Preheat oven to 425°.
2. Place tortilla chips in a food processor; pulse 5 to 6 times to form coarse crumbs to measure 3/4 cup. Place crumbs in a shallow dish, and stir in breadcrumbs, black pepper, and salt.
3. Combine buttermilk and 2 teaspoons taco seasoning in a shallow bowl. Dip fish chunks, 1 at a time, into buttermilk mixture; dredge in crumb mixture. Place fish chunks on a baking sheet coated with cooking spray. Lightly coat fish with cooking spray. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork.
4. While fish cooks, combine remaining 2 teaspoons taco seasoning, sour cream, mayonnaise, and lime juice in a bowl; stir well.
5. Heat tortillas according to package directions. Top each tortilla with 3 fish chunks and 1/4 cup slaw. Divide bell pepper, green onions, and cilantro evenly among tacos, and drizzle evenly with sour cream mixture. Serve immediately with lime wedges.