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In a medium bowl, combine coleslaw mix, yogurt, scallion and 1/4 teaspoon each salt and pepper. Cover and refrigerate.
Place flour, egg whites and panko in separate shallow dishes. Whisk the remaining 1/2 teaspoon salt into the flour. Coat each piece of fish with flour, egg white and panko.
Heat oil in a large nonstick skillet over medium-high heat. Cooking in batches, sauté fish 2 minutes per side, until golden. Place on a wire rack and keep warm.
Heat a stovetop grill pan to medium-high. Slice avocado in half; remove skin and pit. Grill 2 minutes per side. Thinly slice, then place on a plate.
Gently heat tortillas in microwave.
To assemble tacos, double up tortillas and place a few pieces of fish, some slaw and some avocado on each. Garnish with cilantro, tomatoes and onion, if desired. Serve with lime wedges, hot sauce and sour cream, if desired.