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Ingredients

• 1/2 cup(s) low-fat mayonnaise
• 1  chipotle chile in adobo sauce
• 3 tablespoon(s) all-purpose flour
• 0.33 cup(s) yellow cornmeal
• 1/2 teaspoon(s) salt
• 2 large egg whites
• 2 tablespoon(s) canola oil
• 1 pound(s) tilapia fillets, cut into 24 (3- by 1-inch) pieces
• 12  soft taco-size flour tortillas
• 3/4 cup(s) shredded red cabbage and carrots combined (or bagged coleslaw veggie mix)
• 3/4 cup(s) fresh salsa
• 3/4 cup(s) shredded reduced-fat Colby Jack cheese
• 2 cup(s) packaged Spanish rice, cooked
• 2 cup(s) canned black beans, cooked

Description

Mmm... Fish Tacos. Ours Are Just As Crispy (yeah, They're Fried) As On The Border's, But With A Third Of The Calories. Increíble!

Womans Day
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