The cool sauce sure balances the spicy flavor in these tasty tacos!
3/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 tbsp fresh cilantro leaves
1 tbsp lime juice
4 tilapia fillets (4 oz each)
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tbsp canola oil
1/2 tsp salt
1/2 tsp each white pepper, cayenne pepper and paprika
8 corn tortillas, warmed
1 large tomato, chopped
Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.