Tex-Mex Crusted Fish
1 1/2 cups fish-shaped cheese crackers, crushed
2 tablespoons reduced-sodium taco seasoning
4 swai fillets (about 1 1/2 lb)
2 eggs, beaten (or 1/2 cup egg substitute)
Prepared salsa (optional)
CALORIES (per 1/4 recipe) 300kcal; FAT 10g; CHOL 145mg; SODIUM 840mg; CARB 19g; FIBER 1g; PROTEIN 29g; VIT A 4%; VIT C 0%; CALC 2%; IRON 6%
Other Preparation Methods
Foil Pouch: Preheat oven to 375°F. Combine Asian salad kit (cabbage, with broccoli, almonds, dressing); place 1 cup each on four 12- x 24-inch lengths of foil. Top each packet with 1 (6 oz) swai fillet, 2 tablespoons teriyaki sauce, and 1 tablespoon sliced green onions. Fold foil over and seal to make a pouch; place on baking sheet. Bake 15-18 minutes or until fish is opaque and separates easily.
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Recipe Version FRS0032