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 tender, flaky cod fillets with a crisp panko coating tucked inside warm corn tortillas and topped with a refreshing lime-infused cabbage slaw accented by creamy avocado and a light Greek yogurt drizzle.

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NUTRITION

409kcal
Protein
39.4g
Fat
12.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1 quarter Avocado

2 tbsp Plain Nonfat Greek Yogurt

1 Lime

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry, then lightly brush with olive oil.

  • 3

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

  • 4

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage with diced avocado in a mixing bowl.

  • 6

    Squeeze the juice of one lime over the slaw and add the Greek yogurt, mixing until all ingredients are well combined.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous spoonful 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 tender, flaky cod fillets with a crisp panko coating tucked inside warm corn tortillas and topped with a refreshing lime-infused cabbage slaw accented by creamy avocado and a light Greek yogurt drizzle.

NUTRITION

409kcal
Protein
39.4g
Fat
12.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1 quarter Avocado

2 tbsp Plain Nonfat Greek Yogurt

1 Lime

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry, then lightly brush with olive oil.

  • 3

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

  • 4

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage with diced avocado in a mixing bowl.

  • 6

    Squeeze the juice of one lime over the slaw and add the Greek yogurt, mixing until all ingredients are well combined.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 8

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

  • 9

    Serve immediately and enjoy your crispy, tangy fish tacos.