Crispy Fish Tacos with Corn, Grapefruit, and Cucumber Salsa

Here's a lighter football fare suggestion:
(makes 8)

3/4 cup frozen grilled* (charred) corn, thawed
2 plum tomatoes, diced
2 limes. zested and juiced, divided
1 ruby red grapefruit, peeled, segmented, chopped, and juice reserved
1 serrano or jalapeno* pepper, seeded and minced
1/2 sweet* white onion, diced
1 small Persian* cucumber, diced
1/4 cup chopped fresh cilantro leaves (or parsley*)
2 T. EVOO
1/2 t. cumin, divided
1/2 t. sea salt, divided
8 6" soft flour* tortillas
1/4 cup flour
1/4 cup Panko bread crumbs*
4 egg whites
8 oz. Halibut or Cod cut into 1 oz. strips
Olive oil cooking spray
1/3 cup nonfat plain Greek yogurt
1/2 cup crumbled low-fat feta or queso cotija cheese
1 sheet of parchment paper

In a medium bowl, add corn, tomatoes, zest and juice of 1 lime, grapefruit segments and juice, serrano pepper, onion, cucumber, cilantro, oil, 1/4 t. cumin and 1/4 t. salt; mix well. Heat oven to 425. Stack tortillas and wrap in foil. Place packet on 1 side of a parchment lined baking sheet. In a shallow bowl, add flour. In a separate bowl, whisk egg whites and remaining cumin. In a third shallow bowl, add Panko. Working 1 strip at a time, coat lightly in flour, dip in egg whites, and coat all sides with Panko. Arrange in a single layer on the other half of the baking sheet. Mist strips with cooking spray, and bake in center of oven for 6 mins. or until fish is golden and tortillas are warm. Meanwhile, in a small bowl, combine yogurt, feta and remaining lime zest and juice. To assemble, carefully open packet and allow steam to secape. Lay out tortillas on a large serving platter, and spoon salsa in the center of each, dividing evenly. Top with fish strips and yogurt mixture. Serve with black refried beans, and Mexican rice.

Today, work on "humility, patience, endurance, and persistence - qualities that are often the last to be learned". And, have FUN!!!

Love,

MM