NUTRITION

SERVINGS

INGREDIENTS

6 oz Tilapia Fillet

1/3 cup Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 Avocado

2 Tbsp Nonfat Greek Yogurt

1 Tbsp Lime Juice

1 Tbsp Cilantro

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Pat the tilapia fillet dry and season lightly with salt and pepper.

• 3

  In a shallow bowl, combine the panko breadcrumbs with a pinch of salt and pepper.

• 4

  Lightly brush the tilapia with the egg white, then press it into the panko mixture to coat evenly.

• 5

  Place the coated fillet on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the crust is golden and crispy.

• 6

  While the fish bakes, mix the shredded cabbage and carrot in a bowl with a squeeze of lime juice and chopped cilantro to form a fresh slaw.

• 7

  For the avocado sauce, mash the avocado in a small bowl and stir in the nonfat Greek yogurt, additional lime juice and a pinch of salt until smooth.

• 8

  Warm the corn tortillas in a dry skillet or microwave briefly.

• 9

  Assemble the tacos by placing pieces of the baked fish on the tortillas, topping with a generous serving of slaw, and drizzling with the creamy avocado sauce.

• 10

  Serve immediately and enjoy the crispy, tangy flavors.