Wow, it was all the way back during D-Blog Week that I last posted a recipe. But we made fish tacos (okay, fish tortillas… you work with what you have) this weekend, so I decided to take a picture and share our recipe. Not much to it, but oh, so good.

Fish Tacos

We used the White Ruffy fillets that come in a frozen package out of the seafood case at Trader Joe’s. But any mild or semi-mild fish will do: tilapia, grouper, even trout. The fresher the better. About a 1/3 to 1/2 pound fillet will do for two people.

Start by preheating your oven to 375 degrees (farenheit).

Then get three bowls together.
One for cornstarch, about 1/2 cup
One containing an egg wash, with about 2 or 3 teaspoons of milk
One with 1/2 to 3/4 cup of corn flakes, 1 teaspoon of salt, and one additional ingredient. You pick. A little chopped dill, or red pepper flakes, or something else. We used a rounded teaspoon of Old Bay seasoning.

So take your fillet and dip it into the cornstarch first. Then shake the fillet until the excess cornstarch falls off. Then dredge the fillet in the egg wash. Once you’ve soaked it in the egg wash, drop it into the corn flake mixture. Be sure to cover it on all sides. If you like, you can spray it with a little butter-flavored cooking spray (which has no cholesterol, by the way).

Put it into the oven for about 15-18 minutes, give or take a few. Just make sure it’s cooked through. While it’s baking, get your filling together for your tacos. For us, that included:

Romaine and leaf lettuce from the garden (it does NOT get fresher than that)
Chopped green onions (where I grew up, we don’t know from scallions)
Diced tomatoes (these were kumato tomatoes, which taste a little more like a tomato at this time of year, if you know what I mean)
Diced avocado– put some lime juice on it after dicing. It will keep the avocado from turning brown, and add some fresh zing to your taco
Sour Cream
Shredded Cheese

Once everything is complete, just dice up your fish and add your favorite ingredients. Hope your fish taco night is this good!

Total estimated carb count: 28 grams (21 grams in the tortilla– the rest is tomato and the breading)

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

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