YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy these light and crispy baked fish tacos featuring a tender 5‑ounce cod fillet with a crunchy panko coating, served on warm corn tortillas and topped with a zesty lime-infused cabbage slaw and a dollop of cooling Greek yogurt. A playful mix of textures and tangy flavors makes this dish both satisfying and refreshingly vibrant.
INGREDIENTS
5 oz Cod Fillet
1 large Egg White
1/4 cup Panko Bread Crumbs
2 Corn Tortillas
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
2 Tbsp Lime Juice
2 Tbsp Fresh Cilantro
2 Tbsp Nonfat Greek Yogurt
1/4 Avocado
4 sprays Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Pat the cod fillet dry and season with salt and pepper.
In a shallow bowl, beat the egg white. In another bowl, place the panko breadcrumbs.
Dip the cod fillet first in the egg white, then coat evenly with panko breadcrumbs.
Place the coated cod on the prepared baking sheet and lightly spray the top with olive oil.
Bake the fish in the preheated oven for 12-15 minutes or until the coating is golden and the fish flakes easily.
While the fish is baking, prepare the lime slaw by combining shredded cabbage, shredded carrot, lime juice, and fresh cilantro in a bowl. Season lightly with salt and pepper.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous spoonful of lime slaw, a drizzle of Greek yogurt, and slices of avocado.
Serve immediately and enjoy your crispy, refreshing fish tacos.