Crispy Baked Cod 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 Cod Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos with Lime Slaw

Enjoy these light yet satisfying fish tacos featuring tender, crispy baked cod paired with a refreshing lime-infused cabbage slaw. The crunchy corn tortillas and a touch of panko offer a delightful texture contrast, making this dish a perfect balance of vibrant flavors and satisfying bite.

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NUTRITION

429kcal
Protein
41.9g
Fat
7.8g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (50g total)

1/4 cup Panko Breadcrumbs (15g)

1 tsp Olive Oil

1 cup Shredded Cabbage (89g)

1/2 cup Shredded Carrot (61g)

2 tbsp Low-Fat Greek Yogurt (30g)

1 tbsp Lime Juice (15g)

2 tbsp Fresh Cilantro

1 tsp Chili Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season with salt, pepper, and chili powder. Lightly drizzle with olive oil.

  • 3

    Coat the seasoned cod evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the cod on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork and the crust is lightly golden.

  • 5

    In a bowl, combine shredded cabbage, shredded carrot, low-fat Greek yogurt, lime juice, and chopped fresh cilantro. Toss well to blend the flavors for the lime slaw.

  • 6

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

  • 7

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

  • 8

    Serve immediately, enjoying the crispy texture and zesty flavor.

Crispy Baked Cod 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 Cod Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos with Lime Slaw

Enjoy these light yet satisfying fish tacos featuring tender, crispy baked cod paired with a refreshing lime-infused cabbage slaw. The crunchy corn tortillas and a touch of panko offer a delightful texture contrast, making this dish a perfect balance of vibrant flavors and satisfying bite.

NUTRITION

429kcal
Protein
41.9g
Fat
7.8g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (50g total)

1/4 cup Panko Breadcrumbs (15g)

1 tsp Olive Oil

1 cup Shredded Cabbage (89g)

1/2 cup Shredded Carrot (61g)

2 tbsp Low-Fat Greek Yogurt (30g)

1 tbsp Lime Juice (15g)

2 tbsp Fresh Cilantro

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season with salt, pepper, and chili powder. Lightly drizzle with olive oil.

  • 3

    Coat the seasoned cod evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the cod on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork and the crust is lightly golden.

  • 5

    In a bowl, combine shredded cabbage, shredded carrot, low-fat Greek yogurt, lime juice, and chopped fresh cilantro. Toss well to blend the flavors for the lime slaw.

  • 6

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

  • 7

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

  • 8

    Serve immediately, enjoying the crispy texture and zesty flavor.