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 light yet satisfying crunch in these crispy baked fish tacos, featuring tender cod fillets encased in a golden, herb-crusted coating, paired with a refreshing lime-infused cabbage slaw and a hint of creamy Greek yogurt. Perfect for a balanced lunch or dinner, every bite is a delightful mix of textures and tangy flavors.

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NUTRITION

367kcal
Protein
37.7g
Fat
13g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tablespoons Nonfat Greek Yogurt

1/4 medium Avocado

1 teaspoon Olive Oil

1 tablespoon Lime Juice

2 tablespoons Panko Breadcrumbs

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat the cod fillet with olive oil and sprinkle with smoked paprika, salt, and pepper. Then, pat the fish dry and press the panko breadcrumbs onto both sides for a crispy coating.

  • 3

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    Meanwhile, prepare the lime slaw by tossing shredded green cabbage with lime juice and nonfat Greek yogurt in a bowl. Add a pinch of salt and mix well.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy the fresh, tangy flavors with a satisfying crunch.

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 light yet satisfying crunch in these crispy baked fish tacos, featuring tender cod fillets encased in a golden, herb-crusted coating, paired with a refreshing lime-infused cabbage slaw and a hint of creamy Greek yogurt. Perfect for a balanced lunch or dinner, every bite is a delightful mix of textures and tangy flavors.

NUTRITION

367kcal
Protein
37.7g
Fat
13g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tablespoons Nonfat Greek Yogurt

1/4 medium Avocado

1 teaspoon Olive Oil

1 tablespoon Lime Juice

2 tablespoons Panko Breadcrumbs

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat the cod fillet with olive oil and sprinkle with smoked paprika, salt, and pepper. Then, pat the fish dry and press the panko breadcrumbs onto both sides for a crispy coating.

  • 3

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    Meanwhile, prepare the lime slaw by tossing shredded green cabbage with lime juice and nonfat Greek yogurt in a bowl. Add a pinch of salt and mix well.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy the fresh, tangy flavors with a satisfying crunch.