Ingredients:
- 1/2 cup fat free greek yogurt
- 2 teaspoons lime juice
- 1/2 teaspoon cumin
- 1 1/4 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon ancho chili powder
- 1 teaspoon vinegar
- 2 1/2 cups thinly sliced green cabbage
- 1 jalapeno, sliced
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup panko bread crumbs
- 3/4 pound grouper filet
- oil for frying
- 8 taco size white corn tortillas
- 1/2 cup chopped cilantro
Instructions:
- Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.
- Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.
- Slice grouper into 16 pieces (2 pieces of fish per taco).
- Dip one piece of grouper into flour, then egg and finally seasoned panko. Repeat until all grouper is coated.
- Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side and fold in half. Transfer to a paper towel lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
- Heat 1/4 inch of oil over skillet over medium-high heat. Sprinkle a few piece of panko bread crumbs into the oil, if it sizzles begin frying the fish. Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.
- To assemble a taco: place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with remaining ingredients. Serve.