If you love fish tacos, try this recipe with a light batter that is baked instead of fried in oil and served with a cabbage salad with chipotle and Yoplait® Natural Greek Yogurt. Ideal for Lent season.
1/4 cups potato flakes, for mashed, for the batter
cooking spray, for the batter
1 1/2 cups red cabbage, in strips, for the salad
1/2 cups onion, finely chopped, for the salad
1 cup carrot, grated, for the salad
1 tablespoon lime zest, for the salad
1/4 cups chipotle chile, ground and in adobo, for the salad
1 1/2 cups Yoplait® Greek yogurt
salt, for the salad
black pepper, for the salad
corn tortillas, warm, for the taco
guacamole, for the taco
1/2 cups cilantro, leaves, for serving
limes, in thirds, for serving
Preparation
35 mins
20 mins
Low
In a bowl, mix the coconut milk with the egg white and mustard, season with salt and pepper, and combine. Place the fish fillet strips ensuring they are well covered with the liquid, cover with plastic wrap, and refrigerate until use.
Preheat the oven to 180 °C.
In a bowl, mix the rice flour, garlic powder, paprika, and potato flakes until well combined.
Take a piece of fish strip using a fork to remove excess liquid, place the strip over the bowl with rice flour and cover completely. On a baking sheet lined with parchment paper, place the fish strip, spray with cooking oil, and repeat until finished. Bake for 10 minutes at 180 °C, or until the fish is thoroughly cooked. Keep warm.
In a bowl, mix the red cabbage with the onion, carrot, lemon zest, chipotle pepper in adobo, Yoplait® Natural Greek Yogurt, enough salt, and pepper. Mix until combined and set aside in the refrigerator until use.
Prepare your taco, place some guacamole on a corn tortilla, add the fish strips, top with salad and Yoplait® Natural Greek Yogurt, and serve with cilantro and lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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