Ingredients

12 jicama mini tortillas

Shredded cabbage (buy a coleslaw bag…saves you time)

12 oz cod

1 cup Panko crumbs

Seasoning to taste (garlic powder, chili powder, s+p)

¼ cup egg white

½ cup diced mango

8 tbsp fat-free sour cream

1 sliced avocado

Cilantro

Your favourite hot sauce

Directions

Toast the panko crumbs on a baking sheet at 375 for 5-7 min, or until golden brown, giving them a wiggle half-way through toasting. Cut cod into “nugget” sized pieces. When panko crumbs are done toasting, toss them in a bowl with seasonings. One at a time, dip a cod nugget into an egg-white bath and then roll it in the seasoned panko crumbs. Place it back onto the parchment-lined baking sheet. Bake the nuggets for approx. 12 min, or until fish is done (flakes easily with a fork.) While nuggets are baking, assemble the tacos with a bit of shredded cabbage, mango and sliced avocado. Mix sour cream with hot sauce until desired spice level is achieved. When nuggets are done, divide them among the tortillas and top with spicy sour cream, cilantro, and more hot sauce;)

Macros (per serving of 6 tacos; if served with 6oz (weighed raw) cod)

Calories: 576

Carbs: 51g

Fat: 24g

Protein: 39g