light and crispy fish tacos

Ingredients For light and crispy fish tacos

• 2

  ears of corn, husked
• 1/4

  medium english cucumber, diced
• 1/2

  medium sweet onion, diced
• 2

  roma tomatoes, seeded and diced
• 2 tsp

  chipotle peppers, chopped
• 1

  serrano pepper, seeded and minced
• 2

  limes, zest and juiced, divided (reserve half for yogurt dressing)
• 1 1/2 Tbsp

  olive oil
• 1/4 c

  chopped fresh cilantro
• 1/2 tsp

  ground cumin, divided (reserve half for dredging mixture)
• 2 clove

  chopped garlic
• 1/2 tsp

  salt ( reserve half for dredging mixture)
• 1/4 tsp

  pepper
• 1/4 c

  brown rice flour (look in baking aisle, bulk food section, or health food section of grocery store)
• 1/2 c

  panko crumbs
• 4

  egg whites
• 8 oz

  boneless, skinless pacific halibut, cut into 1-oz strips
• olive oil for cooking
• 1/3 c

  nonfat plain greek yogurt
• 8

  small corn tortillas
• 1/3 c

  low-fat feta or cotija cheese
• 2 c

  finely shredded lettuce
• 1

  avocado, rough chopped