LIGHT AND CRISPY FISH TACOS

Light and Crispy Fish Tacos image

A great dish to make for a summer dinner on the patio. For a bigger crowd just double up on ingredients. Prep the salsa and breading a day ahead to save time.

Provided by Miranda Roderick

Time 1h

Number Of Ingredients 23

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Ingredients

2 ears of corn, husked
1/4 medium english cucumber, diced
1/2 medium sweet onion, diced
2 roma tomatoes, seeded and diced
2 tsp chipotle peppers, chopped
1 serrano pepper, seeded and minced
2 limes, zest and juiced, divided (reserve half for yogurt dressing)
1 1/2 Tbsp olive oil
1/4 c chopped fresh cilantro
1/2 tsp ground cumin, divided (reserve half for dredging mixture)
2 clove chopped garlic
1/2 tsp salt ( reserve half for dredging mixture)
1/4 tsp pepper
1/4 c brown rice flour (look in baking aisle, bulk food section, or health food section of grocery store)
1/2 c panko crumbs
4 egg whites
8 oz boneless, skinless pacific halibut, cut into 1-oz strips
olive oil for cooking
1/3 c nonfat plain greek yogurt
8 small corn tortillas
1/3 c low-fat feta or cotija cheese
2 c finely shredded lettuce
1 avocado, rough chopped

Steps:

1. Prepare salsa: arrange oven racks in center and top half of oven, and preheat oven to broil. Trim about 1 inch from tip of corn to form a flat end. Place corn on baking sheet and transfer to top oven rack. Broil, turning once, until kernels are brown and blistered, about 18 minutes. Remove from oven and let cool to room temperature. Over a cutting board, stand corn upright on cut end and carefully slice kernels from cob in a downward motion. Transfer kernels to a medium bowl. Add cucumber, onion, tomatoes, peppers, zest and juice of 1 lime, oil, cilantro, 1/4 tsp cumin, and 1/4 tsp salt to bowl. Refrigerate until needed.
2. Preheat oven to 425 degees. Stack tortillas on top of each other and wrap in aluminum foil. Place packet on one side of a parchment lined baking sheet.
3. In a shallow bowl, add flour. In a separate shallow bowl, whisk egg whites, remaining cumin, and 1/4 tsp salt. In the bowl of a food processor, pulse rice cereal into a fine powder; transfer to a third shallow bowl. Mix brown rice cereal with panko crumbs. Pat halibut dry with a paper towel. Working with one piece at a time, coat each strip in rice flour, then egg mixture, and finally the rice cereal/panko mixture. Arrange strips in a single layer on empty side of baking sheet that you placed tortillas on. Generously mist tops of prepared fish with olive oil cooking spray and bake in center of oven for 6 minutes or until coating is golden and crispy.
4. Meanwhile, in a small bowl, combine yogurt, feta, and remaining lime zest and juice. Set aside. Chop up 1 avocado into small chunks and set aside as well.
5. To assemble tacos, carefully open foil packet of tortillas and allow steam to escape...they will be hot! Lay tortillas in a single layer on cutting board and mix avocado with salsa. Spoon avocado/salsa mixture onto center of each. Top each with 1 piece of halibut, yogurt-feta mixture, and finely shredded lettuce. Enjoy!