1 pound white ﬁsh (such as cod, mahi mahi, or tilapia)
⅔ cup whole wheat panko-style breadcrumbs
½ teaspoon salt, divided
¼ cup olive oil
2 cups thinly sliced red cabbage (yield from about ¼ head of cabbage)
1 cup plain Greek yogurt
Juice of 2 limes
¼ cup chopped fresh cilantro
1 teaspoon cumin
8 small whole grain corn tortillas, warmed
¼ cup fresh pico de gallo (or salsa of choice)
- Heat a large skillet over medium heat.
- Slice the ﬁsh into 8 or more thin strips. Evenly pour the breadcrumbs onto a large plate, and then whisk the egg in a small bowl. Take each strip of ﬁsh and dip it into the bowl of egg until coated (so that the breading will stick), then gently press into the breadcrumbs until coated on all sides. Repeat with remaining strips of ﬁsh.
- Add the olive oil to the skillet and swirl to coat. Gently place each breaded ﬁsh piece into the skillet making sure that none overlap, and evenly sprinkle ¼ teaspoon of the salt over the ﬁsh in the skillet. Cook, undisturbed, for 5 minutes, until the bottom is golden brown. Flip each piece over and cook for another 5 minutes, until golden and the ﬁsh is fully cooked through. Turn oﬀ heat.
- While the ﬁsh is cooking, make the cilantro lime yogurt sauce. Whisk together the Greek yogurt, lime juice, cilantro, cumin, and ¼ teaspoon salt into a small bowl.
- To assemble the tacos, top each tortilla with a generous scoop of cabbage, a dollop of the cilantro lime yogurt lime sauce, and a piece of cooked ﬁsh. Garnish with pico de gallo or salsa before serving.
An Oldways recipe, courtesy of Kelly LeBlanc
Total Fat: 17g
Saturated Fat: 2.5g
Total Sugar: 6g (Added Sugar: 1g)