NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

2 tbsp Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Low-Fat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Cooking Spray

1 tsp Cumin

1 tsp Paprika

PREPARATION

• 1

  Preheat the oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a shallow bowl, combine the panko breadcrumbs, cumin, and paprika.

• 3

  In another small bowl, whisk the egg white until slightly frothy.

• 4

  Pat the 6-ounce cod fillet dry with paper towels, then lightly brush with olive oil cooking spray.

• 5

  Dip the cod fillet into the egg white, ensuring an even coat, then dredge it in the breadcrumb mixture until well covered.

• 6

  Place the breaded fish on the prepared baking sheet and spray lightly with olive oil.

• 7

  Bake the fish for 12-15 minutes until it is cooked through and the coating is crispy.

• 8

  While the fish is baking, prepare the slaw by placing shredded cabbage in a bowl and tossing with lime juice and Greek yogurt.

• 9

  Warm the corn tortillas in a skillet or microwave until soft and pliable.

• 10

  Assemble the tacos by placing pieces of the crispy fish onto the tortillas and topping with the fresh cabbage slaw.

• 11

  Serve immediately with an optional extra squeeze of lime if desired.