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 traditional fish tacos with light, crispy baked cod and a refreshing lime-infused cabbage slaw. This dish features tender cod coated in a panko-crisp, nestled in warm corn tortillas and topped with a tangy, crunchy slaw that perfectly balances flavors for a satisfying meal.

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NUTRITION

383kcal
Protein
41.6g
Fat
3.1g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup Shredded Red Cabbage

1 medium Carrot, grated

2 oz Nonfat Greek Yogurt

1 tbsp Lime Juice

Dash of Cumin, Paprika, Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, whisk the egg white with a dash of cumin, paprika, salt, and pepper.

  • 3

    Dip the cod fillet into the egg white mixture, then coat evenly with panko bread crumbs.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, grated carrot, nonfat Greek yogurt, and lime juice in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for 15-20 seconds.

  • 7

    Assemble the tacos by flaking the crispy fish into pieces on each tortilla and topping with a generous amount of lime slaw.

  • 8

    Serve immediately and enjoy your delicious, nutritious meal.

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 traditional fish tacos with light, crispy baked cod and a refreshing lime-infused cabbage slaw. This dish features tender cod coated in a panko-crisp, nestled in warm corn tortillas and topped with a tangy, crunchy slaw that perfectly balances flavors for a satisfying meal.

NUTRITION

383kcal
Protein
41.6g
Fat
3.1g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup Shredded Red Cabbage

1 medium Carrot, grated

2 oz Nonfat Greek Yogurt

1 tbsp Lime Juice

Dash of Cumin, Paprika, Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, whisk the egg white with a dash of cumin, paprika, salt, and pepper.

  • 3

    Dip the cod fillet into the egg white mixture, then coat evenly with panko bread crumbs.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, grated carrot, nonfat Greek yogurt, and lime juice in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for 15-20 seconds.

  • 7

    Assemble the tacos by flaking the crispy fish into pieces on each tortilla and topping with a generous amount of lime slaw.

  • 8

    Serve immediately and enjoy your delicious, nutritious meal.