Ingredients
3/4 cup reduced-fat sour cream1 can (4 ounces) chopped green chiles1 tablespoon fresh cilantro leaves1 tablespoon lime juice4 tilapia fillets (4 ounces each)1/2 cup all-purpose flour1 large egg white, beaten1/2 cup panko bread crumbsCooking spray1/2 teaspoon salt1/2 teaspoon each white pepper, cayenne pepper and paprika8 corn tortillas (6 inches), warmed1 large tomato, finely chopped
Preparation
Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once.
Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
