Fish Tacos

• 3/4 cup reduced-fat sour cream
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon lime juice
• 4 tilapia fillets (4 ounces each)
• 1/2 cup all-purpose flour
• 1 large egg white, beaten
• 1/2 cup panko bread crumbs
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon each white pepper, cayenne pepper and paprika
• 8 corn tortillas (6 inches), warmed
• 1 large tomato, finely chopped
• Additional fresh cilantro leaves, optional

Directions

1. Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
3. In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.