Fish Tacos-Two Ways

Tonight we tried two different recipes for fish tacos, one breaded and one blackened. Both were very good. I served these along with Southwestern Black Bean Salad and homemade pico de gallo with chips.

The first recipe comes from "Healthy Cooking". The second recipe is my own.

Fish Tacos: serves 8 ( 5 points + )

Sauce:
¾ c. fat free sour cream
4 oz. can chopped green chilies
2 T. fresh cilantro
1 T. lime juice

Fish:
4 tilapia filets ( 4 oz. each) halved lengthwise to make 8 filets
½ c. flour
2 egg whites, beaten
½ c. Panko Japanese bread crumbs
1 T. canola oil
½ tsp. each salt, white pepper, cayenne pepper and paprika
8 corn tortillas, warmed
chopped lettuce
chopped tomatoes

Stir together sauce ingredients and set aside.
Dip each tilapia filet first in flour, then egg white, then Panko. Heat oil in a nonstick skillet. Cook fish for 4-5 minutes per side. Sprinkle with spices. Place a filet on a corn tortilla. Top with tomatoes and 2 T. sour cream mixture.

Blackened Fish Tacos: serves 8 ( 3 points + )

4 tilapia filets ( 4 oz each),  halved lengthwise to make 8 filets.
1 T. canola oil
8 corn tortillas
pico de gallo

Blackening seasonings:
1 T. paprika
2 tsp. salt
1 tsp. garlic powder
¼ tsp. cayenne pepper
2 tsp. black pepper
½ tsp. thyme
½ tsp. oregano

Mix spices together in a small bowl. Rub fish on both sides heavily with spices. Store any remaining spice mixture in a ziplock bag for future use. Heat oil in a cast iron or nonstick skillet. Cook fish until browned on both sides and until fish flakes easily. Flake fish and serve with corn tortillas and pico de gallo.