If you love fish tacos, try this recipe with a light batter and instead of being fried in oil, they are baked and accompanied by a coleslaw with chipotle and Yoplait® Natural Greek Yogurt. Ideal for the Lenten season.
Learn more about Yoplait Griego
Ingredients4 portions
Preparation
In a bowl mix the coconut milk with the egg white and mustard, season with salt and pepper and integrate. Place the strips of fish fillet ensuring that they are perfectly covered with the liquid, cover with adhesive plastic and refrigerate until use.
Preheat the oven to 180 ° C.
In a bowl mix the rice flour, garlic powder, paprika and potato flake until the ingredients are well integrated.
Remove a piece of fish strip with the help of a fork to remove excess liquid, place the strip on the bowl with rice flour and cover completely. In a suitable baking tray and with waxed paper, arrange the fish strip, spray with cooking spray and repeat until finished. Bake for 10 minutes at 180 ° C, or until the fish is well cooked. Reserve hot.
In a bowl mix the purple cabbage with the onion, carrot, lemon zest, chipotle chili in adobo, Yoplait® Natural Greek Yogurt, enough salt and pepper. Mix until integrated and reserve until use in refrigeration.
Prepare your taco, place a little guacamole in a corn tortilla, add the fish in strips, add the salad with Yoplait® Natural Greek Yogurt, accompany with coriander and lemon.
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