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1
In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper.
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2
Toss in the cabbage and onions and toss well to combine.
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3
Taste again for seasoning.
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4
To compose the taco, lay a couple of pieces of fish in the center of each tortilla.
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5
Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards.
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6
Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.
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7
In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine.
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8
Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish.
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9
Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning.
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10
Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet.
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11
Repeat with the remaining pieces of fish.
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12
Spray the tops of the fish sticks with canola oil.
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13
Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes.
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14
Remove the fish sticks and let cool for 5 minutes.
