Fish Tacos with Quick Pickled Slaw

Makes 6-8 servings

EndTextStartText

1/2 head red cabbage (the remainder to be

used next week)

1 cup cilantro, stems removed and roughly

chopped

2 limes

1 teaspoon salt

1 tablespoon sugar

1 tablespoon olive oil

1 pound lean white fish, such as cod or flounder

1 cup milk

1 cup panko bread crumbs

1/4 teaspoon cayenne pepper

8 whole wheat tortillas

2 tablespoons mayonnaise

EndTextStartText

1. Preheat oven to 400 degrees F.

2. Core cabbage and cut into very thin strips (about 1/8 inch); place in mixing bowl with cilantro.

3. Juice one lime and mix the juice with salt and sugar in measuring cup until dissolved. Add olive oil.

4. Pour over cabbage and cilantro and refrigerate until ready to use.

5. Soak the fish in the milk in a shallow dish.

6. Place the bread crumbs and cayenne pepper in another shallow dish and mix well. Then dip the fish, one piece at a time, into the bread crumbs, turning to coat.

7. Place fish on baking pan, and season with salt and pepper. Cook in preheated oven for about 10 minutes, or until flesh is tender and bread crumbs are crispy.

8. Slice remaining lime into quarters, and squeeze one quarter into mayonnaise for sauce and set aside. Slice remaining quarters in half for garnish.

9. Remove fish from oven.

10. Lay tortillas on table, and divide the fish among the tortillas. Top fish with cabbage slaw. Fold into a taco, and top with mayo lime sauce, plus a squeeze of lime, if desired.

Per serving (based on 8): 237 calories, 18 grams protein, 28 grams carbohydrates, 6 grams sugar, 7 grams fat, 42 milligrams cholesterol, 500 milligrams sodium, 4 grams dietary fiber.

EndText