NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

1/2 Lime (zest and juice)

2 Whole Wheat Tortillas

1 cup Shredded Cabbage

1/4 medium Avocado

1/2 tsp Cumin (optional)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and set a baking sheet with a piece of parchment paper.

• 2

  In a shallow bowl, mix the panko breadcrumbs with lime zest, cumin (if using), salt, and pepper.

• 3

  Lightly whisk the egg white in another bowl. Pat the cod fillet dry and brush with a little lime juice.

• 4

  Dip the cod fillet into the egg white, then coat evenly with the breadcrumb mixture.

• 5

  Place the coated fish on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

• 6

  While the fish bakes, prepare the slaw by tossing the shredded cabbage with a squeeze of lime juice, a pinch of salt, and pepper.

• 7

  Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.

• 8

  Assemble the tacos by flaking the baked fish into bite-sized pieces, placing them on the tortillas, and topping with the cabbage slaw and sliced avocado.

• 9

  Drizzle a little extra lime juice over the tacos if desired, and serve immediately.