Crispy Fish Tacos | The Whole Grains Council

Ingredients

• 1 pound white fish (such as cod, mahi mahi, or tilapia)
• ⅔ cup whole wheat panko-style breadcrumbs
• 1 egg
• ½ teaspoon salt, divided
• ¼ cup olive oil
• 2 cups thinly sliced red cabbage (yield from about ¼ head of cabbage)
• 1 cup plain Greek yogurt
• Juice of 2 limes
• ¼ cup chopped fresh cilantro
• 1 teaspoon cumin
• 8 small whole grain corn tortillas, warmed
• ¼ cup fresh pico de gallo (or salsa of choice)