HG Healthy Fish Tacos

From Hungry Girl.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄4 cup  whole-wheat panko breadcrumbs
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1  dash black pepper
• 8  ounces  raw cod, cut into 4 even pieces
• 2  tablespoons  egg whites (about 1 large egg's worth) or 2  tablespoons  fat-free  liquid egg substitute
• 1  tablespoon lime juice
• 1  teaspoon honey
• 3⁄4 cup  shredded cabbage or 3⁄4 cup  bagged  coleslaw mix
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon  seeded and chopped  jalapeno pepper
•  four 6-inch corn tortilla
• 2  ounces avocados, cut into 4 slices (about 1/2 avocado)

• Optional toppings

•  salsa or  pico de gallo, light sour cream

Directions

1. Preheat oven to 375 degrees. Spray a 8" X 8" baking pan with nonstick spray.
2. In a wide bowl, combine breadcrumbs, onion powder, and garlic powder. Add 1/4 teaspoons salt and 1/8 teaspoons black pepper, and mix well.
3. Place fish in another wide bowl. Top with egg whites/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 jalapeño 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.