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.
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
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, paprika, salt, and pepper.
Pat the cod fillets dry and lightly spray both sides with olive oil spray. Dredge each fillet in the seasoned panko until well-coated.
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.
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.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw.
Serve immediately and enjoy the vibrant flavors.