Ingredients
1 tablespoon canola oil, plus more for baking sheet
12 six-inch white-corn tortillas
2/3 cup plain low-fat yogurt
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce
Coarse salt and black pepper
1/4 green cabbage, cored and shredded (about 1 pound)
1/2 jicama, peeled and cut into matchsticks
11/2 pounds tilapia, cut into 3/4-inch strips
1 large egg
1 cup plain dry bread crumbs
1 can (15 ounces) black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Preparation
Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.
Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.
While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.
