Fish Tacos

• 3/4 cup reduced-fat sour cream
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon lime juice
• 4 tilapia fillets (4 ounces each)
• 1/2 cup all-purpose flour
• 1 large egg white, beaten
• 1/2 cup panko (Japanese) bread crumbs
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon each white pepper, cayenne pepper and paprika
• 8 corn tortillas (6 inches), warmed
• 1 large tomato, finely chopped
• Additional fresh cilantro leaves, optional

1. Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. 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.
3. In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

sour cream, green chilies, cilantro, lime juice, tilapia, allpurpose, egg white, bread crumbs, canola oil, salt, white pepper, corn tortillas, tomato, cilantro

Taken from www.tasteofhome.com/recipes/fish-tacos/ (may not work)