Ingredients Jump to Instructions ↓

  1. 2 tablespoons water

  2. 2 large eggs, beaten

  3. 1/2 cup flour

  4. 2 cups panko

  5. 1 pound catfish fillets sliced into 1- by 3-inch strips Salt and pepper

  6. 8 to 10 corn tortillas, warmed Shredded lettuce Low-fat sour cream or mayonnaise

  7. 1 (16-ounce) package frozen segmented peaches, chopped and thawed

  8. 1/4 cup finely chopped red onion

  9. 1 teaspoon lime zest

  10. 2 tablespoons lime juice

  11. 1 tablespoon finely chopped jalapeño pepper

  12. 2 tablespoons chopped fresh cilantro

  13. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat the oven to 450°. Line a rimmed baking sheet with foil. Place an ovenproof cooling rack on the baking sheet and coat the rack with nonstick cooking spray. Stir together the water and the beaten eggs. Place the flour, the egg mixture, and the panko in three separate bowls. Season the catfish with salt and pepper, then dredge each piece first in the flour, then the egg, and finally the panko. Place each coated strip on the prepared rack, leaving a 1-inch space between the pieces. Lightly mist the fish with nonstick cooking spray. Bake the fish until it's lightly browned, 10 to 12 minutes. Meanwhile, in a medium bowl, stir together the salsa ingredients. Prepare each taco by placing two or three strips of fish in a tortilla. Top with the Peach Salsa, the shredded lettuce, and if you like, low-fat sour cream or mayonnaise.


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