INGREDIENTS
1 egg
1 TBSP. fat-free milk
1/2 tsp. green hot pepper sauce
1/2 cup cornmeal
2 TBSP. flour
1/4 tsp. ground cumin
1/4 tsp. pepper
4 flounder fillets, cut lengthwise in half
4 tsp. olive oil
1 15 oz. can Southwestern black beans
8 tortillas warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges
DIRECTIONS
Preheat oven to 375 degrees.
In a shallow bowl, whisk egg, milk and pepper sauce.
In another shallow bowl, mix cornmeal, flour, cumin and pepper.
Dip flounder in egg mixture, then in cornmeal mixture, patting to help cornmeal stick.
Place on baking sheet coated with cooking spray.
Drizzle tops with oil. Bake 15-20 minutes.
Place beans in a small saucepan; heat through.
Serve flounder in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro.
Serve with lime wedges.
Serves 4.
