Crispy Baked Cod Tacos

Ingredients

• 12 oz cod fillets, cut into strips
• 2/3 cup panko breadcrumbs
• 5 corn tortillas
• 1.25 cups shredded cabbage
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 large egg, beaten

Instructions

1. Heat the oven to 425 F. Dip each cod strip in the beaten egg, then press into the panko until fully coated, and arrange on an oiled sheet pan.
2. Drizzle the strips with the olive oil and bake 14 to 16 minutes until the coating is golden and crisp and the fish flakes easily.
3. Meanwhile, stir the lime juice into the Greek yogurt to make a drizzle, and toss the shredded cabbage with a pinch of salt.
4. Warm the corn tortillas, fill with the crispy cod and cabbage slaw, and finish with the lime yogurt drizzle.

Nutrition (per serving)

Calories

456

Protein

42 g

Fat

12 g

Carbs

46 g