NUTRITION

SERVINGS

INGREDIENTS

6 oz White Fish Fillet (Tilapia)

1/3 cup Panko Bread Crumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

Olive Oil Spray, Salt & Pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly spray with olive oil.

• 2

  In a shallow bowl, whisk the egg white. In another shallow dish, spread out the panko breadcrumbs and season them lightly with salt and pepper.

• 3

  Pat the fish fillet dry with a paper towel. Dip the fillet first into the egg white and then coat evenly with the seasoned panko breadcrumbs.

• 4

  Place the breaded fish fillet on the prepared baking sheet. Lightly spray the top with olive oil to enhance crispiness and bake for 12-15 minutes until the fish is cooked through and the coating is golden brown.

• 5

  While the fish bakes, combine shredded cabbage and shredded carrot in a bowl. Toss with lime juice, a pinch of salt and pepper.

• 6

  In a small bowl, mix the nonfat Greek yogurt with a little extra lime juice if desired to create a light, tangy sauce.

• 7

  Once the fish is done, flake it into bite-sized pieces. Warm soft corn or flour tortillas if using them (optional step if serving as tacos).

• 8

  Assemble the tacos by layering the crispy fish, fresh slaw, and a few slices of avocado. Drizzle with the Greek yogurt sauce, and serve immediately.