Nutrition Facts

• • Calories: 326
  • Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 59mg
  • Sodium: 383mg
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 30g

Ingredients

• Cabbage Slaw

  • 1/2 cup reduced-fat mayonnaise
  • 1/8 tsp cayenne pepper, optional
  • 3 Tbsp fresh lime juice
  • Black pepper to taste
  • 1/2 cup jicama, peeled and julienned
  • 1/2 cup chopped fresh cilantro
  • 1 small green cabbage, shredded

• Tacos

  • 1/2 cup egg substitute
  • 1 Tbsp water
  • 1 cup panko bread crumbs
  • 1 lb tilapia fillets (or other firm white fish), cut into 16 equal strips
  • 4 whole-grain flour tortillas (6-inch diameter)
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 4 lime wedges

Preparation

• Cabbage Slaw

  • 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 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.

• Tacos

  • Preheat oven to 350°.
  • In a small bowl, beat egg substitute with water; set aside. Place panko bread crumbs in shallow dish; set aside.
  • Rinse fish and pat dry; dip fish in egg mixture, then roll in panko crumbs. Lightly coat a rack with nonstick cooking spray. Arrange fillets on 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.

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