Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It’s a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California,  (especially when using Lake of the Woods Walleye)

Ingredients

• 1/2 cup fat-free mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons fat-free milk

  

• 1 large egg
• 1 teaspoon water
• 1/3 cup dry bread crumbs
• 2 tablespoons salt-free lemon-pepper seasoning
• 1 pound mahi mahi or cod fillets, cut into 1-inch strips
• 4 corn tortillas (6 inches), warmed

• • toppings:

• 1 cup coleslaw mix
• 2 medium tomatoes, chopped
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 tablespoon minced fresh cilantro

Directions

1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
2. In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.

Photo by Taste of Home