Ingredients
3/4 cup reduced-fat sour cream1 can (4 ounces) chopped green chiles1 tablespoon fresh cilantro leaves1 tablespoon lime juice4 tilapia fillets (4 ounces each)1/2 cup all-purpose flour1 large egg white, beaten1/2 cup panko bread crumbs1 tablespoon canola oil1/2 teaspoon salt1/2 teaspoon each white pepper, cayenne pepper and paprika8 corn tortillas (6 inches), warmed1 large tomato, finely choppedAdditional fresh cilantro leaves, optional
Preparation
Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
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.
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.
