Description

The fish nuggets in this tasty taco are baked, not fried, which translates into less fat — without sacrifi cing a crunchy coating. The secret is panko, delicious Japanese bread crumbs that form the super-crisp outer layer on the fish. The salsa, made with

Ingredients

• Fish Tacos
• 1 pound catfish fillets sliced into 1- by 3-inch strips
• 2 cups panko
• ½ cup flour
• 8 to 10 corn tortillas, warmed
• 2 large eggs, beaten
• 2 tablespoons water
• Shredded lettuce
• Salt and pepper
• Low-fat sour cream or mayonnaise (optional)
• Salsa
• 1 (16-ounce) package frozen segmented peaches, chopped and thawed
• ¼ cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon finely chopped jalapeño pepper
• 1 teaspoon lime zest
• ¼ teaspoon salt

Steps

1. Heat the oven to 450° F. Line a rimmed baking sheet with foil. Place an ovenproof cooling rack on the baking sheet and coat the rack with nonstick cooking spray.
2. Stir together the water and the beaten eggs. Place the flour, the egg mixture, and the panko in three separate bowls. Season the catfish with salt and pepper, then dredge each piece first in the flour, then the egg, and finally the panko. Place each coated strip on the prepared rack, leaving a 1-inch space between the pieces. Lightly mist the fish with nonstick cooking spray.
3. Bake the fish until it's lightly browned, 10 to 12 minutes. Meanwhile, in a medium bowl, stir together the salsa ingredients.