Category: Seafood Dishes

Serves: 4

Ingredients

• ½ cup low fat sour cream or plain Greek yogurt
• ¼ cup green salsa
• Cooking spray
• 1 cup yellow corn kernels
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped red onion
• 1 ½ teaspoons minced seeded jalapeno pepper
• ¾ teaspoon sea salt, divided
• 1 cup diced peeled avocado
• 2 teaspoons fresh lime juice
• 1 ½ pounds tilapia fillets, cut into 2-inch pieces
• ¼ teaspoon freshly ground black pepper
• 1/3 cup yellow cornmeal
• 1 tablespoon canola oil, divided
• 8 (6-inch) corn tortillas
• 1 cup packaged slaw
• Lime wedges (optional)

Directions

1. Combine sour cream and salsa.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno, and ¼ teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler
4. Sprinkle fish evenly with remaining ½ teaspoon sea salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 ½ teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 ½ teaspoons oil and fish.
5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 ½ tablespoons sour cream mixture. Serve with lime wedges, if desired.

Nutrition Facts

Calories 470, Fat 17.1g, Protein 40.4g, Carbohydrates 43.7g, Fiber 6.7g, Cholesterol 96mg, Iron 2.2mg, Sodium 610mg, Calcium 83mg