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 vibrant twist on tacos featuring tender, oven-baked cod with a light, crispy coating, nestled in warm corn tortillas and crowned with a zesty lime cabbage slaw and a dollop of refreshing Greek yogurt crema. This dish brings a burst of flavors with each bite, combining flaky fish, crunchy vegetables, and tangy accents in a satisfying meal.

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NUTRITION

367kcal
Protein
39.3g
Fat
4.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

2 tbsp Plain Nonfat Greek Yogurt

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1 tbsp Lime Juice

1 tbsp chopped Fresh Cilantro

Olive Oil Spray

2 tbsp Panko Breadcrumbs

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PREPARATION

  • 1

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

  • 2

    Lightly coat the cod fillet with olive oil spray and press both sides into panko breadcrumbs to form a crispy coating.

  • 3

    Place the fish on the prepared baking sheet and bake for 12-15 minutes, until the fish is cooked through and the coating is golden.

  • 4

    While the fish bakes, combine shredded cabbage and shredded carrot in a bowl. Add lime juice and chopped cilantro, then toss to combine, creating a zesty slaw.

  • 5

    In a small bowl, stir together plain nonfat Greek yogurt with a pinch of salt and pepper to make a light crema.

  • 6

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

  • 7

    Assemble the tacos by placing the baked fish in the tortillas, topping with lime slaw, and drizzling the yogurt crema on top. Serve immediately.

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 vibrant twist on tacos featuring tender, oven-baked cod with a light, crispy coating, nestled in warm corn tortillas and crowned with a zesty lime cabbage slaw and a dollop of refreshing Greek yogurt crema. This dish brings a burst of flavors with each bite, combining flaky fish, crunchy vegetables, and tangy accents in a satisfying meal.

NUTRITION

367kcal
Protein
39.3g
Fat
4.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

2 tbsp Plain Nonfat Greek Yogurt

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1 tbsp Lime Juice

1 tbsp chopped Fresh Cilantro

Olive Oil Spray

2 tbsp Panko Breadcrumbs

PREPARATION

  • 1

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

  • 2

    Lightly coat the cod fillet with olive oil spray and press both sides into panko breadcrumbs to form a crispy coating.

  • 3

    Place the fish on the prepared baking sheet and bake for 12-15 minutes, until the fish is cooked through and the coating is golden.

  • 4

    While the fish bakes, combine shredded cabbage and shredded carrot in a bowl. Add lime juice and chopped cilantro, then toss to combine, creating a zesty slaw.

  • 5

    In a small bowl, stir together plain nonfat Greek yogurt with a pinch of salt and pepper to make a light crema.

  • 6

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

  • 7

    Assemble the tacos by placing the baked fish in the tortillas, topping with lime slaw, and drizzling the yogurt crema on top. Serve immediately.