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 fresh twist on classic fish tacos featuring tender, flaky cod coated in a crunchy panko crust and perfectly balanced with a zesty lime-infused cabbage slaw. This dish delivers bright flavors and satisfying textures, offering a light yet protein-packed meal.

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NUTRITION

374kcal
Protein
44.1g
Fat
5.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

Seasonings (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillets dry and lightly spray both sides with olive oil spray. Dredge each fillet in the seasoned panko until well-coated.

  • 4

    Place the coated fillets on the baking sheet and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded cabbage with non-fat Greek yogurt, lime juice, and a tiny pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy the vibrant 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 a fresh twist on classic fish tacos featuring tender, flaky cod coated in a crunchy panko crust and perfectly balanced with a zesty lime-infused cabbage slaw. This dish delivers bright flavors and satisfying textures, offering a light yet protein-packed meal.

NUTRITION

374kcal
Protein
44.1g
Fat
5.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

Seasonings (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillets dry and lightly spray both sides with olive oil spray. Dredge each fillet in the seasoned panko until well-coated.

  • 4

    Place the coated fillets on the baking sheet and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded cabbage with non-fat Greek yogurt, lime juice, and a tiny pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy the vibrant flavors.