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 these light yet satisfying tacos featuring tender baked cod with a crunchy panko crust, paired with a refreshing lime-infused cabbage slaw. Perfectly balanced in texture and flavor, these fish tacos deliver a zesty bite ideal for any meal time.

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NUTRITION

358kcal
Protein
32.2g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

0.25 cup Panko Breadcrumbs

1 large Egg White

0.5 medium Lime

1 tsp Olive Oil

0.25 cup Cilantro

Chipotle Powder, Salt, and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray or brush the parchment with olive oil.

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of chipotle powder, salt, and pepper. Add the panko breadcrumbs to create a light coating mixture.

  • 3

    Lightly pat the cod fillet dry with a paper towel. Dip the fish into the egg white mixture, then press it into the panko mixture ensuring an even coating on all sides.

  • 4

    Place the coated fish onto the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage with Greek yogurt, freshly squeezed lime juice from half a lime, and chopped cilantro. Mix well and season with additional salt, pepper, and chipotle powder if desired.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp towel and microwave for 20 seconds.

  • 7

    To assemble the tacos, place an even portion of the baked fish onto each tortilla and top with a generous spoonful of the lime slaw. Serve immediately and enjoy the burst of 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 these light yet satisfying tacos featuring tender baked cod with a crunchy panko crust, paired with a refreshing lime-infused cabbage slaw. Perfectly balanced in texture and flavor, these fish tacos deliver a zesty bite ideal for any meal time.

NUTRITION

358kcal
Protein
32.2g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

0.25 cup Panko Breadcrumbs

1 large Egg White

0.5 medium Lime

1 tsp Olive Oil

0.25 cup Cilantro

Chipotle Powder, Salt, and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray or brush the parchment with olive oil.

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of chipotle powder, salt, and pepper. Add the panko breadcrumbs to create a light coating mixture.

  • 3

    Lightly pat the cod fillet dry with a paper towel. Dip the fish into the egg white mixture, then press it into the panko mixture ensuring an even coating on all sides.

  • 4

    Place the coated fish onto the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage with Greek yogurt, freshly squeezed lime juice from half a lime, and chopped cilantro. Mix well and season with additional salt, pepper, and chipotle powder if desired.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp towel and microwave for 20 seconds.

  • 7

    To assemble the tacos, place an even portion of the baked fish onto each tortilla and top with a generous spoonful of the lime slaw. Serve immediately and enjoy the burst of flavors.