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 flavorful twist on fish tacos with a crispy, baked cod fillet accented by a light panko coating, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. Perfectly balanced with tangy lime, crunchy veggies, and a hint of spice.

Try 7 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
33.4g
Fat
5.4g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of salt and pepper.

  • 3

    Dip each cod fillet in the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded fish fillet on the baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Mix in the nonfat Greek yogurt and lime juice, seasoning with salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry pan or microwave for a few seconds.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous serving of lime slaw.

  • 9

    Serve immediately and enjoy your crispy, tangy fish tacos.

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 flavorful twist on fish tacos with a crispy, baked cod fillet accented by a light panko coating, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. Perfectly balanced with tangy lime, crunchy veggies, and a hint of spice.

NUTRITION

378kcal
Protein
33.4g
Fat
5.4g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of salt and pepper.

  • 3

    Dip each cod fillet in the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded fish fillet on the baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Mix in the nonfat Greek yogurt and lime juice, seasoning with salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry pan or microwave for a few seconds.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous serving of lime slaw.

  • 9

    Serve immediately and enjoy your crispy, tangy fish tacos.