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 a vibrant twist on fish tacos that feature a light, crispy baked cod paired with a zesty lime cabbage slaw, all tucked into warm corn tortillas. This dish delivers bright citrus notes, crunchy textures, and a satisfying balance of flavors perfect for any meal.

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NUTRITION

359kcal
Protein
37.5g
Fat
5.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

1 Lime (for juice)

2 tablespoons Non-Fat Greek Yogurt

2 tablespoons Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and lightly coat them with a spray of olive or avocado oil. Sprinkle the panko breadcrumbs evenly over the fish to form a crunchy crust.

  • 3

    Place the breaded cod on the baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    In a medium bowl, combine the shredded cabbage, grated carrot, lime juice, Greek yogurt, and chopped cilantro to create the lime slaw. Toss until the ingredients are evenly mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by layering a portion of the lime slaw onto each tortilla, then top with a piece of crispy baked cod. Serve immediately while warm.

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 a vibrant twist on fish tacos that feature a light, crispy baked cod paired with a zesty lime cabbage slaw, all tucked into warm corn tortillas. This dish delivers bright citrus notes, crunchy textures, and a satisfying balance of flavors perfect for any meal.

NUTRITION

359kcal
Protein
37.5g
Fat
5.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

1 Lime (for juice)

2 tablespoons Non-Fat Greek Yogurt

2 tablespoons Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and lightly coat them with a spray of olive or avocado oil. Sprinkle the panko breadcrumbs evenly over the fish to form a crunchy crust.

  • 3

    Place the breaded cod on the baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    In a medium bowl, combine the shredded cabbage, grated carrot, lime juice, Greek yogurt, and chopped cilantro to create the lime slaw. Toss until the ingredients are evenly mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by layering a portion of the lime slaw onto each tortilla, then top with a piece of crispy baked cod. Serve immediately while warm.