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 satisfying twist on traditional fish tacos featuring crispy baked cod, lightly coated in panko breadcrumbs and baked to perfection. Served in warm corn tortillas and topped with a zesty lime slaw of shredded cabbage and carrot, this dish offers a delightful blend of textures and a refreshing citrus punch.

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NUTRITION

344kcal
Protein
31.2g
Fat
9.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 Tbsp Lime Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking oil.

  • 2

    Pat dry the cod fillet and season with salt, pepper, smoked paprika, and garlic powder to taste.

  • 3

    Lightly brush the cod fillet with a small amount of olive oil and coat evenly with the panko breadcrumbs.

  • 4

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

  • 5

    Meanwhile, in a bowl, combine shredded cabbage and carrot. Toss with lime juice, a drizzle of olive oil, and a pinch of salt to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20-30 seconds until pliable.

  • 7

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

  • 8

    Serve immediately with an extra wedge of lime if desired.

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 satisfying twist on traditional fish tacos featuring crispy baked cod, lightly coated in panko breadcrumbs and baked to perfection. Served in warm corn tortillas and topped with a zesty lime slaw of shredded cabbage and carrot, this dish offers a delightful blend of textures and a refreshing citrus punch.

NUTRITION

344kcal
Protein
31.2g
Fat
9.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 Tbsp Lime Juice

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking oil.

  • 2

    Pat dry the cod fillet and season with salt, pepper, smoked paprika, and garlic powder to taste.

  • 3

    Lightly brush the cod fillet with a small amount of olive oil and coat evenly with the panko breadcrumbs.

  • 4

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

  • 5

    Meanwhile, in a bowl, combine shredded cabbage and carrot. Toss with lime juice, a drizzle of olive oil, and a pinch of salt to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20-30 seconds until pliable.

  • 7

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

  • 8

    Serve immediately with an extra wedge of lime if desired.