Recipes: healthy fish tacos with spicy coleslaw

These fish tacos are like a little hit of summer in the midst of the winter blahs. They're fairly easy and healthy and you're likely to have most of the essential ingredients on hand.

You can really use any white fish, but I prefer tilapia or mahi mahi because the tenderness contrasts so nicely with the crispy coating. Buy fresh rather than frozen, trust me, it's worth it. The recipe calls for Panko, which are sort of like Japanese bread crumbs --the type of batter used for tempura. You should be able to find it in any big grocery store, but if you can't, I suppose it's acceptable to use regular old bread crumbs.  I recommend making the slaw before you even start prepping ingredients for fish and everything else to let the flavours really soak in.

The ones in the picture are filled really full, making then slightly difficult to close and sloppy, but mighty delicious!

You will need:

1 cup low fat Greek yogurt

2 tbsp. jerk, adobo or other hot sauce

1 1/2 limes, juiced

1/2 lime for garnish

1/4 cup fresh cilantro leaves

pinch salt and pepper

1/2 head green cabbage, shredded or very thinly sliced

2 carrots, peeled and thinly shaved

1 red onion, thinly sliced

1 recipe Big Daddy's Fish Sticks (see below)

8 whole wheat tortilla wraps, warmed

Salsa verde (optional)

In a large bowl, add yogurt, hot sauce, lime juice, cilantro, salt and pepper. Toss in cabbage and onions and let sit.

Now, make your  fish.

Warm the tortillas for only 30 seconds in the cooling oven from the fish.

Put three or four pieces of fish in centre of each tortilla, pile coleslaw on top and garnish with a drizzle of salsa verde. Squeeze lime on top.

Big Daddy Fish Sticks (from Food Network's Aaron Sanchez):

cooking spray

1 cup flour

2 tsp. garlic powder

1 tbsp. paprika

5 dashes seafood seasoning like Old Bay (optional)

3 egg whites, lightly beaten

2 cups Panko

1 pound white fish (cod, haddock, mahi mahi, tilapia) cut into 16 strips

pinch salt and pepper

Directions:

Preheat oven to 375F.

Lay foil on baking sheet and spray with oil.

On one plate, mix flour, garlic powder, paprika and a few dashes seafood seasoning.

In wide bowl beat egg whites. Spread Panko on another plate. Sprinkle Old Bay on all three bowls and plates and fish.

One piece of fish at a time, dredge fish in flour mix, then dunk in egg whites, then Panko and place on baking sheet. Repeat until all coated and on baking sheet.

Place sheet in oven and bake for 8 minutes, turn fish, then bake another 8 minutes. Remove and let cool for a few minutes before putting on tortilla.