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1/4 cup Eat Well Enjoy Life Wasabi Edamame Hummus (or your favorite flavor)
2 to 3 tablespoons plain 0% or 1% Greek yogurt
2 tablespoons rice vinegar
2 cups thinly sliced red cabbage
4 pieces (5 ounces each) firm white fish, such as tilapia or halibut
Salt and pepper to taste
1/2 cup panko breadcrumbs
3 tablespoons vegetable oil
4 soft whole-wheat or multigrain taco shells
Fresh lemon juice
1. Stir together hummus, Greek yogurt, and vinegar in a medium bowl. Add cabbage and let stand 15 minutes.
2. Sprinkle fish fillets on both sides with salt and pepper. Place panko in a shallow dish. Dredge fish in panko, turning to coat evenly. Heat oil in a heavy, large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
3. Meanwhile warm taco shells in a toaster oven. Top each taco with fish and a squeeze of fresh lemon. Spoon hummus slaw over fish and serve.
Recipe provided by Eat Well Enjoy Life Hummus
Not just a veggie dip or spread for wraps, this condiment is the secret to satisfying pasta, pizza, stuffed chicken, and even cocktails and desserts!
Betcha never tried it in cocktails, dessert, pasta, or these other delish dishes.
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