Light and Crispy Fish Tacos | Just A Pinch Recipes

Ingredients

• 2 - ears of corn, husked
• 1/4 - medium english cucumber, diced
• 1/2 - medium sweet onion, diced
• 2 - roma tomatoes, seeded and diced
• 2 teaspoon(s) chipotle peppers, chopped
• 1 - serrano pepper, seeded and minced
• 2 - limes, zest and juiced, divided (reserve half for yogurt dressing)
• 1 1/2 tablespoon(s) olive oil
• 1/4 cup(s) chopped fresh cilantro
• 1/2 teaspoon(s) ground cumin, divided (reserve half for dredging mixture)
• 2 clove(s) chopped garlic
• 1/2 teaspoon(s) salt ( reserve half for dredging mixture)
• 1/4 teaspoon(s) pepper
• 1/4 cup(s) brown rice flour (look in baking aisle, bulk food section, or health food section of grocery store)
• 1/2 cup(s) panko crumbs
• 4 - egg whites
• 8 ounce(s) boneless, skinless pacific halibut, cut into 1-oz strips
• - olive oil for cooking
• 1/3 cup(s) nonfat plain greek yogurt
• 8 - small corn tortillas
• 1/3 cup(s) low-fat feta or cotija cheese
• 2 cup(s) finely shredded lettuce
• 1 - avocado, rough chopped