4 portions (8 tacos)

TORTILLAS

5 egg whites

120 ml fat free unsweetened almond milk

50 gr sifted whole wheat flour

1/8 tsp sea salt

coconut oil in spray

SAUCE

200 gr plain non-fat unsweetened Greek yogurt 

½ cup finely chopped cilantro

2 finely chopped green onion (white part)

¼ tsp sea salt

FILLING

120 gr plain non-fat unsweetened Greek yogurt 

1 tsp paprika

1 tsp cumin

1 tsp oregano

1 tsp onion powder

½ tsp garlic powder

1 tsp sea salt

pepper to taste

400 gr firm white fish in 2 cm strips

1 tbsp olive oil

1 ½ cup finely chopped lettuce

½ green chili in thin rings

2 lemons in wedges

1 tbsp cilantro leaves

2 chopped green onions (green part)

In a bowl add the egg whites and beat by hand until mixed. Add milk, salt and then flour combining all.

In a small nonstick skillet, over medium heat, place a little coconut oil and add a quarter cup of the mixture and move to distribute the mixture. It will start to peel away from the edges, cook 1 to 2 minutes or until golden brown. Then with a spatula flip over and cook for another minute. Remove and set aside. Repeat with the rest of the mixture.

In a large bowl combine yogurt, paprika, cumin, oregano, onion, garlic, salt and pepper. Add the fish, stir and set aside.

In a small bowl mix the yogurt, cilantro, green onion white part and salt. Stir to combine.

Heat the oil in a large skillet and cook the fish for 1 to 2 minutes per side. Remove from heat.

Fill the tacos with lettuce, fish, sauce and garnish with green chili rings, cilantro leaves and green onions (green part). Serve with lemon wedges.

Per serving: 2 tacos

Cal: 300.8 P: 41.2 F: 6.7 Cb: 16.9