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.