My husband was diagnosed recently with a heart condition so I'm coming up with healthy alternatives. He was not sure about fish tacos, but when he tried these, he wanted me to make them again. They are healthy yet satisifying with just enough spice.
Chop lettuce, tomato, and green onion. Place in individual bowls for garnish. Mix together chipotle powder, paprika, onion powder, and panko. Heat non-stick skillet and add olive oil.
Put the fillets in the egg wash and then dredge your fillets in the coating mix. Cook your fillets in the oil until nicely blackened. Place on a serving dish while heating corn tortillas. You can place tortillas one at a time in the same skillet just heating through, and turning once.
Use 1/2 to 1 fillet for each taco and add toppings of choice.