Ingredients
1/2 cup fat-free mayonnaise1 tablespoon lime juice2 teaspoons fat-free milk1 large egg1 teaspoon water1/3 cup dry bread crumbs2 tablespoons salt-free lemon-pepper seasoning1 pound mahi mahi or cod fillets, cut into 1-inch strips4 corn tortillas (6 inches), warmedTOPPINGS:1 cup coleslaw mix2 medium tomatoes, chopped1 cup shredded reduced-fat Mexican cheese blend1 tablespoon minced fresh cilantro
Preparation
For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
