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HG's San Diego Baja-Style Fish Tacos
HG's San Diego Baja-Style Fish Tacos

California Dreamin'
The beach, the breeze, the crunch of fresh tacos... Check out this crazy-delicious recipe, as seen on the pages of Hungry Girl 200 Under 200!

1/3 cup fat-free mayonnaise
2 tbsp. fat-free sour cream
2 tbsp. chopped sweet or yellow onion
1/2 tsp. lime juice
Dash salt, or more to taste
Dash cayenne pepper
1 cup thinly sliced green cabbage
1 tbsp. seasoned rice vinegar
1/2 cup Fiber One bran cereal (original)
1/4 tsp. garlic salt, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. garlic powder, or more to taste
Black pepper, to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
8 oz. raw cod, cut evenly into 4 strips
4 small white corn tortillas
Optional: chopped cilantro, lime wedges, salsa

Spray the rack of either a broiler pan or toaster oven with nonstick spray, and line the bottom of the broiler pan/toaster oven with aluminum foil. Preheat oven/toaster oven to 450 degrees.

To make the sauce, combine mayo, sour cream, onion, lime juice, salt, and cayenne pepper in a small bowl. Mix well and then refrigerate until ready to assemble tacos. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate as well.

In a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder, and garlic powder. Add as much salt, black pepper, and additional seasonings as you like.

Place egg substitute in another medium bowl. One by one, coat fish strips in egg substitute, give them a shake to remove excess egg substitute, then coat with breadcrumb mixture.

Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place them on the rack of the broiler pan/toaster oven. If using the broiler pan, place it in the oven. Cook for 12 minutes, or until the fish is cooked through and flaky and the tops are browned and crispy.

Warm tortillas in the microwave for about 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with one-fourth of the cabbage followed by one-fourth of the sauce. Serve with cilantro, lime wedges, and/or salsa, if you like. Chew!


Serving Size: 1 taco with sauce
Calories: 152
Fat: 2g
Sodium: 499mg
Carbs: 23.5g
Fiber: 5.5g
Sugars: 3.5g
Protein: 14g

PointsPlus® value 4*

Fried Fish Tacos, Average
Fried Fish Tacos, Average

Kinda Fishy...
A little corn tortilla stuffed with fish and veggies should be a light and delicious treat. But NO. Some people just HAVE to go nuts and batter that fish and deep-fry the heck out of it. And THEN they top it with creamy sauce (and sometimes, cheese), bringing that little taco to crazy levels of fattitude. The worst ones out there? On The Border's Dos XX Fish Tacos platter, which features beer-battered, cheesed-up, and cream-sauce-smothered tacos. The calorie tag for the whole dish (3 tacos with rice) is 2,350 calories and 152g fat. AHHHHHH!!!! 152 GRAMS OF FAT?!?! But even if you're going a la carte at the average taco eatery, you're looking at double-digit fat grams for one single taco, and you'll be headed for trouble if you start crunching on two or three! Make our version instead, and Baja it up, baby!!!

Serving Size: 1 taco with sauce
Calories: 321
Fat: 18g
Sodium: 492mg
Carbs: 32g
Fiber: 2g
Sugars: 2g
Protein: 11g

PointsPlus® value 9*

Brought to you by Hungry Girl!

Today, September 29th, is Poisoned Blackberries Day. Um... we're gonna skip the blackberries and stick to our delicious and nontoxic Big Black-and-White Berry Parfait. We recommend you do the same.
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  ***The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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