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 fresh twist on fish tacos featuring tender, flaky cod coated in a light, crispy panko dusting, perfectly paired with tangy lime-infused cabbage slaw. This dish delivers vibrant flavors and satisfying textures in every bite.

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NUTRITION

430kcal
Protein
46.3g
Fat
9.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 Egg White

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime (juiced)

1 tbsp Chopped Cilantro

Seasonings: Chili Powder, Cumin, Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of salt, pepper, chili powder, and cumin.

  • 3

    Place the panko bread crumbs on a separate plate and season lightly with garlic powder and pepper.

  • 4

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

  • 5

    Drizzle the olive oil over the coated fillet and place it on the baking sheet.

  • 6

    Bake the fish in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork, turning halfway if desired.

  • 7

    While the fish bakes, prepare the lime slaw by combining the shredded cabbage with lime juice, chopped cilantro, and a pinch of salt. Toss well.

  • 8

    Warm the corn tortillas in a dry skillet for about 30 seconds per side.

  • 9

    Assemble the tacos by placing pieces of the crispy baked fish on each tortilla, topping with a generous spoonful of lime slaw, and drizzling with a little nonfat Greek yogurt.

  • 10

    Serve immediately and enjoy your vibrant, healthy, and perfectly balanced 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 a fresh twist on fish tacos featuring tender, flaky cod coated in a light, crispy panko dusting, perfectly paired with tangy lime-infused cabbage slaw. This dish delivers vibrant flavors and satisfying textures in every bite.

NUTRITION

430kcal
Protein
46.3g
Fat
9.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 Egg White

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime (juiced)

1 tbsp Chopped Cilantro

Seasonings: Chili Powder, Cumin, Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg white with a pinch of salt, pepper, chili powder, and cumin.

  • 3

    Place the panko bread crumbs on a separate plate and season lightly with garlic powder and pepper.

  • 4

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

  • 5

    Drizzle the olive oil over the coated fillet and place it on the baking sheet.

  • 6

    Bake the fish in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork, turning halfway if desired.

  • 7

    While the fish bakes, prepare the lime slaw by combining the shredded cabbage with lime juice, chopped cilantro, and a pinch of salt. Toss well.

  • 8

    Warm the corn tortillas in a dry skillet for about 30 seconds per side.

  • 9

    Assemble the tacos by placing pieces of the crispy baked fish on each tortilla, topping with a generous spoonful of lime slaw, and drizzling with a little nonfat Greek yogurt.

  • 10

    Serve immediately and enjoy your vibrant, healthy, and perfectly balanced fish tacos.