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Fish Tacos

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Fish Tacos


1/2 cup nonfat milk

3/4 cup seasoned bread crumbs

8 oz firm fish fillets (red snapper, sea; bass, etc.)

1 nonstick vegetable spray

8 corn tortillas

1 cup cabbage, shredded

1 tomato, sliced


A tasty dish from South of the Border. Try adding low-fat cheese or

your favorite vegetables for variety.

Tartar Sauce, or Salsa and Fresh Cilantro (optional)

Pour milk into one shallow pan and bread crumbs into another.

Gently coat fish by dipping first into milk, then into crumbs. Be

sure that the fish is completely coated.

Place fillets on a baking sheet that has been coated with nonstick

spray and bake in a preheated 350 F oven for 10 minutes or until fish

is done.

Warm the corn tortillas in the oven and place the fillets, cabbage and

tomato slices on top.

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