Crispy Fish Tacos

Ingredients

• Panko breadcrumbs

  Japanese-style, Trader Joe's

  ¼ cup or 17g

• Garlic powder

  ½ tsp or 2g

• Onion powder

  ½ tsp or 1g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Atlantic cod

  raw

  8 oz or 227g

• Whites Egg Substitute

  Egg Beaters

  2 tablespoons or 30g

• Lime juice

  1 tbsp or 15g

• Honey

  1 tsp or 7g

• Coleslaw

  Fresh cut, washed, with reen cabbage, broccoli stalks, carrots, red cabbage - President's Choice

  75g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Jalapeno peppers

  raw

  ¹⁄₁₆ cup, sliced or 6g

• Corn tortillas

  4 tortilla or 96g

• California avocado

  raw

  57g

Directions

1. Preheat oven to 375F. Spray a 8"x8" baking pan with nonstick spray.
2. In a wide bowl, combine breadcrumbs, garlic powder, and onion powder. Add 1/4 tsp. salt and 1/8 tsp. black pepper, and mix well.
3. Place fish in another wide bowl. Top with egg white/substitute, and flip to coat.
4. One at a time, gently shake the pieces of fish to remove excess egg, and coat with breadcrumb mixture. Evenly place on the baking pan, and top with any remaining breadcrumbs.
5. Bake for 8 minutes. Flip fish. Bake until fish is cooked through and coating is slightly browned and crispy, about 8 more minutes.
6. Meanwhile, in a medium bowl, combine lime juice, honey, and remaining dash each salt and black pepper. Mix until uniform. Add cabbage (or coleslaw mix), cilantro, and jalapeno pepper. Toss to coat and mix.
7. Microwave tortillas until warm, about 15 seconds.
8. Top each tortilla with 1/4th of the cabbage mixture (about 2 tbsp.), a piece of fish, and a slice of avocado.
9. Recipe by: Hungry Girl (source: https://www.hungry-girl.com/recipe-makeovers/healthy-crispy-fish-taco-recipe)