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 light yet satisfying crispy baked fish tacos paired with a zesty lime slaw. The tender tilapia (cod) fillets are coated in a crunchy panko crust and served on warm corn tortillas, topped with a refreshing, tangy slaw featuring crunchy cabbage, a hint of Greek yogurt, and avocado slices for creaminess. A perfect balanced dish that packs lean protein and vibrant flavors to fuel your day.

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NUTRITION

469kcal
Protein
40.3g
Fat
13.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Plain Greek Yogurt

1/4 Avocado

2 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the cod fillet dry and season with salt and pepper.

  • 3

    Place the panko breadcrumbs in a shallow dish. Press the cod gently into the breadcrumbs to coat evenly.

  • 4

    Lightly drizzle the cod with olive oil to help the breadcrumbs crisp up.

  • 5

    Set the breaded fish on a parchment-lined baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily.

  • 6

    Meanwhile, in a bowl, combine the shredded cabbage, Greek yogurt, lime juice, and chopped cilantro. Mix well to create the lime slaw.

  • 7

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

  • 8

    Assemble the tacos by placing a piece of baked fish on each tortilla, top with a generous scoop of lime slaw, and garnish with avocado slices.

  • 9

    Serve immediately and enjoy the delightful crunch and zesty flavors.

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 light yet satisfying crispy baked fish tacos paired with a zesty lime slaw. The tender tilapia (cod) fillets are coated in a crunchy panko crust and served on warm corn tortillas, topped with a refreshing, tangy slaw featuring crunchy cabbage, a hint of Greek yogurt, and avocado slices for creaminess. A perfect balanced dish that packs lean protein and vibrant flavors to fuel your day.

NUTRITION

469kcal
Protein
40.3g
Fat
13.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Plain Greek Yogurt

1/4 Avocado

2 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the cod fillet dry and season with salt and pepper.

  • 3

    Place the panko breadcrumbs in a shallow dish. Press the cod gently into the breadcrumbs to coat evenly.

  • 4

    Lightly drizzle the cod with olive oil to help the breadcrumbs crisp up.

  • 5

    Set the breaded fish on a parchment-lined baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily.

  • 6

    Meanwhile, in a bowl, combine the shredded cabbage, Greek yogurt, lime juice, and chopped cilantro. Mix well to create the lime slaw.

  • 7

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

  • 8

    Assemble the tacos by placing a piece of baked fish on each tortilla, top with a generous scoop of lime slaw, and garnish with avocado slices.

  • 9

    Serve immediately and enjoy the delightful crunch and zesty flavors.