* 1/4 c. all-purpose flour, spooned into measuring cup and leveled (60 mL) * 1/4 c. corn meal (60 mL) * 1/2 tsp. onion powder (2 mL) * 1/2 tsp. chili powder (2 mL) * 4 fish fillets (1 lb. total), such as tilapia or swai, rinsed, patted dry, and cut into 8 strips total 4 * 2 Tbsp. canola oil (30 mL) * 1/4 tsp. salt (1 mL) * 8 corn tortillas, warmed * 1/2 medium avocado, peeled, pitted and diced * 1/2 c. fresh pico de gallo, salsa verde or picante sauce (125 mL) * 1 medium lime, cut into 8 wedges
What to do:
1. Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture. 2. Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 min. on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt. 3. Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.
Serving size is 2 tacos
Recipe courtesy of "The Heart-Smart Diabetes Kitchen" For more information, please visit: canolainfo.org/heartsmart/