Cinco De Mayo "Fish Taco Recipe" by The Taco Rack!


  • 2 Taco Rack Triples or Juniors
  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons fat-free milk
  • 1/3 cup dry bread crumbs
  • 2 tablespoons salt-free lemon-pepper seasoning
  • 1 large egg
  • 1 teaspoon water
  • 1 pound mahi mahi or cod fillets, cut into 1-inch strips
  • 6 flour tortillas (6 inches)
  • 1 cup coleslaw mix
  • 2 medium tomatoes, chopped
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro


  1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
  2. In a shallow bowl, mix bread crumbs and lemon-pepper seasoning. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
  3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.
  4. Place tortillas on The Taco Rack, with a light spray of oil, to bake on a baking tray, before filling
  5. Add the fish to the open tortillas, cover them with cheese, and return them to the oven, to melt the cheese.
  6. When melted, top the fish tacos with your toppings and serve hot to the family!