Almond Crusted Fish Tacos

I am a germaphobe.

I’m attracted to straight teeth.

 

I will always choose to go through food magazines versus gossip magazines. But, when I go to Barnes and Noble to peruse the magazines…I love catching up on the gossip. 😉 You know you do too!

I’m a pescetarian, but for financial and for my dear ‘ole husband, I eat chicken and turkey.

 

I’ve had braces twice…and still wear my retainer (it’s been 8 years since I got my 2nd set of braces off). AND I have two permanent retainers. Beat that. 😉

 

I love fish tacos.

 

Almond Crusted Fish Tacos

Ingredients

  • 1 (15 ounce) can reduced sodium black beans, rinsed and drained
  • 1 (15 ounce) can reduced sodium corn, drained
  • 1 (15 0unce) can no salt added diced tomatoes, drained
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 4 corn tortillas
  • 2 cups spring mix salad
  • 1 cup unsalted almonds
  • 2 tilapia filets, cut down the middle (long-ways)
  • 1 cup unbleached all purpose flour
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 2 tablespoon skim milk
  • 2-3 tablespoons olive oil, enough to coat the bottom of the pan

How-To

 

  1. Prepare the salsa: In a bowl, mix the black beans, corn tomatoes, pepper and salt together. Set aside.
  2. Steam the tortillas: Place them on a plate, placing a damp paper towel between each tortilla. This will make them easier to handle and less likely to fall apart
  3. Place 1/2 cup of spring mix salad on each tortilla.
  4. Spoon out 1/2 cup of salsa on top of the spring mix salad.
  5. Meanwhile, in a food processor, grind up the almonds to a crunchy almond meal. Just pulse until you get the texture desired.
  6. Pour the crushed almonds in a low bowl.
  7. Put the flour, pepper and salt in another bowl.
  8. Pour the egg, egg whites, and milk in another bowl.
  9. Over medium heat, get a pan with olive oil ready.
  10. Meanwhile, coat the tilapia filet halves in the flour, then the egg, then the almond meal. Place in the pan.
  11. Repeat with all of the filets.
  12. Once, browned on both sides (about 5 minutes) and cooked through, place an almond crusted filet half on top of the salsa in the tortilla.
  13. Serve immediately.

Servings: 2-3

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9 comments

  1. scrumptious!! i was daydreaming about fish tacos just yesterday! and i was definitely going top them with black beans and corn. you read my mind. also, when did you get a tattoo!?!?

    1. Haha…I think I showed it to you when we met up last time. I got it in the summer of 2008. 🙂 I can’t wait to get another one. They are so addicting!

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