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 these light, crispy baked fish tacos featuring tender 6-ounce cod fillets seasoned to perfection, tucked into warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish balances a satisfying crunch with a zingy, creamy slaw, making it an ideal meal for a nutritious delight.

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NUTRITION

388kcal
Protein
45g
Fat
4.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 Tablespoon Lime Juice

1 Tablespoon Panko Breadcrumbs

2 Sprays Olive Oil

1/2 Teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season with salt, pepper, and cumin. Lightly coat the fish with olive oil spray.

  • 3

    Sprinkle panko breadcrumbs evenly on top of the fish to create a crispy coating.

  • 4

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

  • 5

    While the fish is baking, prepare the lime slaw. In a bowl, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper. Toss well to coat evenly.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of baked fish onto each tortilla and topping with a generous spoonful of the lime slaw.

  • 8

    Serve immediately, enjoying the delightful mix of crispy fish and refreshing 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 these light, crispy baked fish tacos featuring tender 6-ounce cod fillets seasoned to perfection, tucked into warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish balances a satisfying crunch with a zingy, creamy slaw, making it an ideal meal for a nutritious delight.

NUTRITION

388kcal
Protein
45g
Fat
4.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 Tablespoon Lime Juice

1 Tablespoon Panko Breadcrumbs

2 Sprays Olive Oil

1/2 Teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season with salt, pepper, and cumin. Lightly coat the fish with olive oil spray.

  • 3

    Sprinkle panko breadcrumbs evenly on top of the fish to create a crispy coating.

  • 4

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

  • 5

    While the fish is baking, prepare the lime slaw. In a bowl, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper. Toss well to coat evenly.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of baked fish onto each tortilla and topping with a generous spoonful of the lime slaw.

  • 8

    Serve immediately, enjoying the delightful mix of crispy fish and refreshing slaw.