INGREDIENTS
1 cup
Lettuce or cabbage
2
Egg whites
2 tbsp
Lime juice, freshly squeezed
1 cup
Salsa
1/4 cup
Cornmeal
1/4 cup
Whole wheat flour, white
8
(6 inch) corn tortillas or 8
1/4 cup
Whole wheat bread crumbs
1 cup
Greek-style yogurt, non-fat
5 (1 to 1-1/2 pounds) fish fillets (I prefer wild caught Flounder or Tilapia), cut into 2 inch wide strips (3 or 4 strips per fillet)