• Servings: 4
• Sauce:
• 1/4 cup mayonnaise
• 1/4 cup non-fat yogurt
• 2 tablespoons chili sauce
• 2 tablespoons hot picante sauce (I use Pace)
• Fish:
• 4 tilapia fillets
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg, beaten
• 1-1 1/2 cups panko bread crumbs
• 4 tablespoons olive oil
• 2 cups shredded red cabbage
• 2 tomatoes, chopped
• 1 cup shredded cheddar cheese
• 1 avocado, cubed

1. In a small bowl, combine all of the sauce ingredients, blending well. Cover and refrigerate until needed.
3. Mix the flour, salt and pepper in a shallow bowl. Place the beaten egg in another shallow bowl and the panko bread crumbs in a third shallow bowl. Dredge each tilapia fillet first in the flour, then in the egg and then in the bread crumbs, making sure to cover completely.
5. Heat 2 tablespoons olive oil in large skillet over medium high heat until hot, but not smoking. Reduce heat to medium and place 2 fish fillets in the hot skillet. Fry fish for about 3 minutes on each side or until the fillets are brown and the fish flakes easily. Repeat for the remaining 2 fillets. Salt fillets as desired.
7. To serve, place a fillet on a plate, top with 1/2 cup cabbage, 1/4 cup cheese, tomatoes and avocado cubes. Drizzle with sauce.

One of my husband's favorite recipes is fish tacos. We were out of tortillas one day, so I simply piled some fish with our favorite toppings and it turned out beautifully!