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 and flavorful twist on traditional fish tacos featuring crispy baked cod with a golden panko crust, nestled in soft corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish is both satisfying and balanced, offering a delightful medley of tangy, crunchy, and savory notes.

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NUTRITION

284kcal
Protein
35.4g
Fat
3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

2 Tbsp Fresh Lime Juice

2 Corn Tortillas

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs, smoked paprika, and ground cumin.

  • 3

    Pat the cod fillet dry and brush lightly with the egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by mixing the shredded cabbage with nonfat Greek yogurt and fresh lime juice in a bowl.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the baked fish on the tortillas and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your delicious, crispy baked fish tacos with lime slaw.

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 and flavorful twist on traditional fish tacos featuring crispy baked cod with a golden panko crust, nestled in soft corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish is both satisfying and balanced, offering a delightful medley of tangy, crunchy, and savory notes.

NUTRITION

284kcal
Protein
35.4g
Fat
3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

2 Tbsp Fresh Lime Juice

2 Corn Tortillas

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs, smoked paprika, and ground cumin.

  • 3

    Pat the cod fillet dry and brush lightly with the egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by mixing the shredded cabbage with nonfat Greek yogurt and fresh lime juice in a bowl.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the baked fish on the tortillas and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your delicious, crispy baked fish tacos with lime slaw.