Crispy Baked Fish Tacos with Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy these light and flavorful fish tacos featuring a crispy baked cod fillet coated in a light panko crust, nestled in soft corn tortillas and topped with a zesty lime-infused cabbage slaw. A delicious balance of textures and tangy taste perfect for a satisfying dinner.

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NUTRITION

276kcal
Protein
30.9g
Fat
2.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Greek Yogurt

1 Lime

1 tbsp Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry. Dip the fillet into the egg white, then coat evenly with panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, Greek yogurt, freshly squeezed lime juice, chopped cilantro, and a pinch of salt and pepper in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the tacos by flaking the baked fish into chunks, placing it on the warmed tortilla, and topping with a generous serving of lime slaw.

  • 7

    Finish with an extra squeeze of lime if desired, and serve immediately.

Crispy Baked Fish Tacos with Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy these light and flavorful fish tacos featuring a crispy baked cod fillet coated in a light panko crust, nestled in soft corn tortillas and topped with a zesty lime-infused cabbage slaw. A delicious balance of textures and tangy taste perfect for a satisfying dinner.

NUTRITION

276kcal
Protein
30.9g
Fat
2.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Greek Yogurt

1 Lime

1 tbsp Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry. Dip the fillet into the egg white, then coat evenly with panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, Greek yogurt, freshly squeezed lime juice, chopped cilantro, and a pinch of salt and pepper in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the tacos by flaking the baked fish into chunks, placing it on the warmed tortilla, and topping with a generous serving of lime slaw.

  • 7

    Finish with an extra squeeze of lime if desired, and serve immediately.