Crispy Oven-Fried Fish Tacos

Ingredients

• Pam cooking spray

  Oil, original

  100g

• 7 whole grain flakes

  Cereals ready-to-eat, kashi

  1 cup or 50g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  75g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  White, all-purpose, enriched, bleached

  ½ cup or 63g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Water

  Plain, clean water

  2 tbsp or 30g

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Avocado oil

  2 tbsp or 28g

• Rice wine vinegar

  2 tbsp or 30g

• Coleslaw

  Home-prepared

  3 cup or 360g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Pico de gallo

  Campbell soup company, pace

  100g

Directions

1. Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
4. Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
5. Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.