Crispy Baked Fish Tacos with Fresh 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 Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Lime Slaw

Enjoy tender, flaky cod coated in a light, crispy panko crust nestled in soft corn tortillas and topped with a zesty, refreshing lime slaw. This meal offers a wonderful combination of textures and flavors, with the tangy slaw perfectly balancing the savory fish.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
35.6g
Fat
3.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin & Chili Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel and season lightly with salt, pepper, and the cumin & chili powder.

  • 3

    Coat the fish evenly with the panko bread crumbs, pressing gently to adhere.

  • 4

    Place the breaded cod on a lightly greased baking sheet and bake for 12-15 minutes until the fish is opaque and flakey.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, then topping with a generous scoop of the fresh lime slaw.

  • 8

    Serve immediately and enjoy your crispy, flavorful fish tacos.

Crispy Baked Fish Tacos with Fresh 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 Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Lime Slaw

Enjoy tender, flaky cod coated in a light, crispy panko crust nestled in soft corn tortillas and topped with a zesty, refreshing lime slaw. This meal offers a wonderful combination of textures and flavors, with the tangy slaw perfectly balancing the savory fish.

NUTRITION

379kcal
Protein
35.6g
Fat
3.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin & Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel and season lightly with salt, pepper, and the cumin & chili powder.

  • 3

    Coat the fish evenly with the panko bread crumbs, pressing gently to adhere.

  • 4

    Place the breaded cod on a lightly greased baking sheet and bake for 12-15 minutes until the fish is opaque and flakey.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, then topping with a generous scoop of the fresh lime slaw.

  • 8

    Serve immediately and enjoy your crispy, flavorful fish tacos.