Ingredients
1. Flour tortillas (4 about 6 inch in diameter)
2. tilapia fillets, cut into 16 equal strips (1pound)
3. finely sliced scallions (4 about 1/2c)
4. freshly ground black pepper (to taste)
5. lime wedges (4)
6. egg substitute (1/2+ 1tbsp water)
7. panko bread crumbs (1c)

Red cabbage slaw:-
1. Reduced fat mayonnaise (1/2c)
2. fresh lime juice (3tbsp)
3. cayenne pepper (1/8tsp)
4. shredded red cabbage (1small)
5. freshly ground black pepper (to taste)
6. chopped fresh cilantro leaves (1/2c)
7. granny Smith apples (2med.)
8. kosher salt (to taste)

Method of preparation:-
1. Take a bowl, mix mayonnaise, cayenne pepper, 2 tablespoon of lime juice, kosher salt and pepper until get well blended. Keep the bowl aside.

2. Peel and julienne apples and mix them with the remaining lime juice. Mix apples, cilantro, shredded cabbage and wet mixture. Mix them well.

3. Flavor with freshly ground black pepper and then keep it in the refrigerator for at least 1 hour.

Tacos:-
1. Take a bowl, beat egg substitute with water, pepper and keep it aside. Place the bread crumbs in shallow dish and keep it aside.

2. Take fish, rinse it and pat dry it. Dip the fish in egg mixture and then roll it in bread crumbs. Coat the rack with the cooking spray and then place the fillets on the rack on top of baking sheet.

3. Bake it uncovered for about 20 minutes until the fish gets flake easily with fork.

4. To make taco, warm flour tortillas according to the instructions written in a package, layer ½ cup red cabbage slaw and the four strips of fish and then sprinkle the scallions over it and add a lime wedge.

Number of servings – 4