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Aim for just a light coating of flour on the fish for minimal oil absorption--you should only use about 1/4 cup of the flour mixture. We attempted this recipe with whole-wheat flour, but the natural oils from the whole grain didn't allow the crust to crisp properly.

Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Clip a candy/fry thermometer to a Dutch oven; add canola oil to pan. Heat oil to 365°.

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  • While oil heats, combine 1/2 teaspoon salt, cabbage, and next 4 ingredients (through jalapeño pepper) in a bowl; toss to coat. Let stand 15 minutes. Stir in lime juice.

  • Heat tortillas over a gas flame or in a hot cast-iron skillet for 30 seconds on each side or until charred on edges. Keep warm.

  • When oil reaches 365°, adjust heat to maintain a steady temperature. Place egg white in a shallow dish. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, garlic powder, onion powder, and red pepper in a shallow dish. Dip fillets in egg white; shake off excess. Dredge fillets in flour mixture; shake off excess breading. Carefully place fillets in hot oil. Cook 4 minutes or until golden brown, turning occasionally. Make sure oil temperature does not drop below 350°. Remove fillets from pan using a slotted spoon; drain well on paper towels. Sprinkle with remaining 1/4 teaspoon salt. Cut fillets into 8 equal pieces.

  • Divide fish evenly among tortillas; top with cabbage mixture and cilantro leaves. Serve immediately.

Chef'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.

Nutrition Facts

336 calories; fat 10.5g; saturated fat 1.2g; mono fat 6g; poly fat 2.9g; protein 24g; carbohydrates 33g; fiber 4g; cholesterol 43mg; iron 6mg; sodium 487mg; calcium 117mg.
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