Crispy Baked Fish Tacos With Fresh Green Tomato Salsa

1. 1

   Salsa:

2. 2

   Whisk in a small bowl ginger, vinegar, honey, lime juice and zest and set aside.

3. 3

   Heat oil in a medium skillet over medium heat. Add onion and cook 2 to 3 minutes until slightly browned. Add red bell pepper, green tomato and jalapeno and cook 1 to 2 minutes. Add ginger-vinegar mixture to pan and cook 1 to 2 minutes more, until slightly bubbly.

4. 4

   Place in a bowl and gently stir in cilantro. Season with salt.

5. 5

   Tacos

6. 6

   Preheat oven to 400 degrees.

7. 7

   Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper.

8. 8

   Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal. Place on a parchment paper-lined baking sheet or baking dish coated with cooking spray. Bake at 400 degrees for about 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.

9. 9

   To assemble tacos, heat tortillas on a dry griddle over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place a layer of salsa on each tortilla, then some cheese, then a fish fillet. Top with more salsa and cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.