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| Servings |
people
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Ingredients
- 1 lb cod filets , cut into 2 inch pieces
- 1 egg , whisked
- ¾ cup panko breadcrumbs , gluten-free if preferred
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp sea salt
- cooking spray
Slaw
- 2 cups red cabbage , thinly sliced
- ¼ cup fresh chopped cilantro
- 1 tbsp extra virgin olive oil
- 1 tbsp plain Greek yogurt
- ½ tsp lime zest
- juice of one lime
- ¼ tsp sea salt
Ingredients
Slaw
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Instructions
- Preheat the oven to 375F. Line a baking tray with parchment paper.
- Place the egg in a shallow dish.
- Place the panko, chili powder, garlic powder, cumin, and salt in a second dish. Dip the cod pieces into the egg, and then press into the breadcrumb mixture to coat. Transfer to the baking tray, and spray with cooking spray.
- Bake fish for 10 to 12 minutes.
- Meanwhile, combine the red cabbage, cilantro, olive oil, greek yogurt, lime zest, juice, and sea salt in a medium bowl. Toss to evenly distribute.
- Assemble the tacos with fish, slaw, avocado and salsa. Serve with lime wedges.