Cutting the fish into chunks before dredging and baking creates four sides of crispy breading and a tasty taco.
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
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
How to Make It
Preheat oven to 425°.
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.
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.
While fish cooks, combine remaining 2 teaspoons taco seasoning, sour cream, mayonnaise, and lime juice in a bowl; stir well.
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.