HG Healthy Fish Tacos

Submitted by Joycee Troyer

"From Hungry Girl."

 

• Ready In: 35mins
• Ingredients: 14
• 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.