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 delightful twist on fish tacos with a crispy baked cod fillet, lightly seasoned with smoked paprika and bound in a crunchy panko coating, paired with vibrant lime-infused cabbage slaw and warm corn tortillas. This recipe offers a refreshing balance of textures and flavors, making it both satisfying and nourishing.

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NUTRITION

371kcal
Protein
44.2g
Fat
3.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

4 tbsp Nonfat Greek Yogurt

1 medium Lime

1 tsp Smoked Paprika

2 tbsp Cilantro

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another dish, combine the panko breadcrumbs and smoked paprika.

  • 3

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

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by combining the shredded cabbage, nonfat Greek yogurt, fresh lime juice, and chopped cilantro in a bowl. Mix well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing the crispy fish on a tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your balanced, flavorful 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 delightful twist on fish tacos with a crispy baked cod fillet, lightly seasoned with smoked paprika and bound in a crunchy panko coating, paired with vibrant lime-infused cabbage slaw and warm corn tortillas. This recipe offers a refreshing balance of textures and flavors, making it both satisfying and nourishing.

NUTRITION

371kcal
Protein
44.2g
Fat
3.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

4 tbsp Nonfat Greek Yogurt

1 medium Lime

1 tsp Smoked Paprika

2 tbsp Cilantro

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another dish, combine the panko breadcrumbs and smoked paprika.

  • 3

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

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by combining the shredded cabbage, nonfat Greek yogurt, fresh lime juice, and chopped cilantro in a bowl. Mix well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing the crispy fish on a tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.