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Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray4teaspoonscanola mayonnaise2earsfresh corn, each halved crosswise8(6 inch)corn tortillas1largeegg, lightly beaten½cuppanko (Japanese-style breadcrumbs)¼teaspoonground cayenne pepper⅛teaspoonground cumin1 ¼teaspoonskosher salt, divided¾poundskinless snapper fillets, cut into 3/4- x 2-in. strips1cupangel hair coleslaw2teaspoonscanola oil2tablespoonsfresh lime juice, divided3tablespoonsreduced-fat sour cream2tablespoonsfinely chopped fresh cilantro, plus cilantro leaves for garnish1ounceCotija cheese, crumbled (about 1/4 cup)Lime wedges
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
4teaspoonscanola mayonnaise
2earsfresh corn, each halved crosswise
8(6 inch)corn tortillas
1largeegg, lightly beaten
½cuppanko (Japanese-style breadcrumbs)
¼teaspoonground cayenne pepper
⅛teaspoonground cumin
1 ¼teaspoonskosher salt, divided
¾poundskinless snapper fillets, cut into 3/4- x 2-in. strips
1cupangel hair coleslaw
2teaspoonscanola oil
2tablespoonsfresh lime juice, divided
3tablespoonsreduced-fat sour cream
2tablespoonsfinely chopped fresh cilantro, plus cilantro leaves for garnish
1ounceCotija cheese, crumbled (about 1/4 cup)
Lime wedges
DirectionsPreheat oven to 400 degrees F with 1 rack in middle position and 1 rack in lower third position. Coat a baking sheet with cooking spray. Brush mayonnaise evenly over corn; set aside. Stack tortillas on top of each other, and wrap in aluminum foil; set aside. Place beaten egg in a shallow dish. Place panko, cayenne, cumin, and 1/2 teaspoon of the salt in a large ziplock plastic bag; seal and shake gently to combine. Dredge fish in egg, and add to panko mixture in bag. Seal bag; shake gently to fully coat fish.Remove fish from bag, discarding panko mixture. Arrange fish and corn in a single layer on prepared baking sheet; place on middle rack in preheated oven. Place tortillas in foil on lower third rack. Roast until fish is golden brown and cooked through, about 8 minutes. Transfer fish to a plate; cover loosely with foil to keep warm. Continue roasting corn until charred, about 8 minutes. Transfer corn to a cutting board. (Leave tortillas in oven until ready to assemble tacos.) Let corn stand until cool enough to handle, about 2 minutes. Cut kernels off cobs; discard cobs. Toss together corn kernels and 1/4 teaspoon of the salt in a bowl; set aside.Toss together coleslaw, oil, 1 tablespoon lime juice, and 1/4 teaspoon salt in a medium bowl. Stir together sour cream, chopped cilantro, and 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.To assemble tacos, divide fish among warm tortillas. Top each tortilla with 2 tablespoons coleslaw mixture, 2 tablespoons corn, 1/2 tablespoon sour cream mixture, and 1/2 tablespoon Cotija cheese. Garnish with cilantro leaves, and serve with lime wedges.Originally appeared: 400 Calorie Recipes
Directions
Preheat oven to 400 degrees F with 1 rack in middle position and 1 rack in lower third position. Coat a baking sheet with cooking spray. Brush mayonnaise evenly over corn; set aside. Stack tortillas on top of each other, and wrap in aluminum foil; set aside. Place beaten egg in a shallow dish. Place panko, cayenne, cumin, and 1/2 teaspoon of the salt in a large ziplock plastic bag; seal and shake gently to combine. Dredge fish in egg, and add to panko mixture in bag. Seal bag; shake gently to fully coat fish.Remove fish from bag, discarding panko mixture. Arrange fish and corn in a single layer on prepared baking sheet; place on middle rack in preheated oven. Place tortillas in foil on lower third rack. Roast until fish is golden brown and cooked through, about 8 minutes. Transfer fish to a plate; cover loosely with foil to keep warm. Continue roasting corn until charred, about 8 minutes. Transfer corn to a cutting board. (Leave tortillas in oven until ready to assemble tacos.) Let corn stand until cool enough to handle, about 2 minutes. Cut kernels off cobs; discard cobs. Toss together corn kernels and 1/4 teaspoon of the salt in a bowl; set aside.Toss together coleslaw, oil, 1 tablespoon lime juice, and 1/4 teaspoon salt in a medium bowl. Stir together sour cream, chopped cilantro, and 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.To assemble tacos, divide fish among warm tortillas. Top each tortilla with 2 tablespoons coleslaw mixture, 2 tablespoons corn, 1/2 tablespoon sour cream mixture, and 1/2 tablespoon Cotija cheese. Garnish with cilantro leaves, and serve with lime wedges.
Preheat oven to 400 degrees F with 1 rack in middle position and 1 rack in lower third position. Coat a baking sheet with cooking spray. Brush mayonnaise evenly over corn; set aside. Stack tortillas on top of each other, and wrap in aluminum foil; set aside. Place beaten egg in a shallow dish. Place panko, cayenne, cumin, and 1/2 teaspoon of the salt in a large ziplock plastic bag; seal and shake gently to combine. Dredge fish in egg, and add to panko mixture in bag. Seal bag; shake gently to fully coat fish.
Remove fish from bag, discarding panko mixture. Arrange fish and corn in a single layer on prepared baking sheet; place on middle rack in preheated oven. Place tortillas in foil on lower third rack. Roast until fish is golden brown and cooked through, about 8 minutes. Transfer fish to a plate; cover loosely with foil to keep warm. Continue roasting corn until charred, about 8 minutes. Transfer corn to a cutting board. (Leave tortillas in oven until ready to assemble tacos.) Let corn stand until cool enough to handle, about 2 minutes. Cut kernels off cobs; discard cobs. Toss together corn kernels and 1/4 teaspoon of the salt in a bowl; set aside.
Toss together coleslaw, oil, 1 tablespoon lime juice, and 1/4 teaspoon salt in a medium bowl. Stir together sour cream, chopped cilantro, and 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.
To assemble tacos, divide fish among warm tortillas. Top each tortilla with 2 tablespoons coleslaw mixture, 2 tablespoons corn, 1/2 tablespoon sour cream mixture, and 1/2 tablespoon Cotija cheese. Garnish with cilantro leaves, and serve with lime wedges.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)393Calories12gFat47gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
