Fantastic Fish Tacos

Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California

1/2 c fat free mayonnaise
1 Tbsp lime juice
2 tsp fat free milk
1 large egg
1 tsp water
1/3 c dry bread crumbs
2 Tbsp salt-free lemon pepper seasoning
1 lb mahi mahi, or cod fillets (cut into 1 inch strips)
4 ea corn tortillas (6 inch) (warmed)

Toppings

1 c coleslaw mix
2 med tomatoes (chopped)
1 c shredded reduced-fat Mexican cheese blend
1 Tbsp fresh cilantro (minced)

For Sauce

For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.

For Fish

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.

Nutrition Facts

1 taco: 321 calories, 10g fat (5g saturated fat), 148mg cholesterol, 632mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 34g protein.