Tilapia Tacos

• 1 egg
• 1 tablespoon fat-free milk
• 1/2 teaspoon green hot pepper sauce
• 1/2 cup cornmeal
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 4 tilapia fillets (4 ounces each), cut lengthwise in half
• 4 teaspoons olive oil
• 1 can (15 ounces) Southwestern black beans
• 8 corn tortillas (6 inches), warmed
• 3 plum tomatoes, chopped
• 2 cups shredded cabbage
• 1/2 cup salsa verde
• 1/4 cup minced fresh cilantro
• Lime wedges

1. Preheat oven to 375u0b0. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a
2. coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork.
3. Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.

egg, milk, green hot pepper sauce, cornmeal, flour, ground cumin, pepper, tilapia, olive oil, black beans, corn tortillas, tomatoes, cabbage, salsa verde, fresh cilantro, wedges

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