Whole wheat tortillas hold crispy, panko-crusted fish and a bright cabbage slaw in this healthy taco recipe. Fresh cilantro and apple elevates the flavor and offers heart-healthy benefits.
Recipe yields 4 servings
In a small bowl, combine mayonnaise, cayenne pepper, 2 tablespoons of the lime juice and black pepper until well blended. Set aside.
In a large bowl, toss jicama or apple with remaining 1 tablespoon of lime juice. Add shredded cabbage, cilantro and mayonnaise mixture. Toss well.
Season with black pepper to taste. Chill, covered with plastic wrap, for at least 1 hour.
Preheat oven to 350°. Lightly coat a rack with nonstick cooking spray.
In a small bowl, beat egg whites with water; set aside. Place bread crumbs in shallow dish; set aside.
Rinse fish and pat dry; dip fish in egg mixture, then roll in panko crumbs. Arrange fillets on prepared rack on top of a baking sheet. Bake fillets, uncovered, for 20 minutes or until the fish flakes easily with a fork.
To make taco, on 1 tortilla, layer 1/2 cup of slaw and 4 strips of fish. Sprinkle with scallions and top with a lime wedge.