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 vibrant twist on fish tacos featuring a perfectly crispy baked cod fillet, delicately coated in light panko breadcrumbs and paired with a refreshing lime-infused slaw. This dish bursts with texture and bright flavors while delivering clean, balanced nutrition.

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NUTRITION

446kcal
Protein
39.4g
Fat
8.8g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

0.33 cup Panko Breadcrumbs (33g)

1 cup Shredded Green Cabbage (89g)

0.25 cup Shredded Carrot (30g)

2 tbsp Nonfat Greek Yogurt (30g)

2 Corn Tortillas (60g)

1 Lime wedge (15g)

1 tsp Olive Oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and lightly brush it with olive oil. Then, evenly coat the fillet with panko breadcrumbs, pressing gently to help them adhere.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Add nonfat Greek yogurt and squeeze in the fresh lime juice from one wedge. Toss well to combine and season with a pinch of salt and pepper if desired.

  • 5

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side or wrapped in a damp towel in the microwave for 20 seconds.

  • 6

    Assemble the tacos by placing pieces of the crispy baked cod on the tortillas and topping with a generous serving of lime slaw. Serve immediately and enjoy!

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 vibrant twist on fish tacos featuring a perfectly crispy baked cod fillet, delicately coated in light panko breadcrumbs and paired with a refreshing lime-infused slaw. This dish bursts with texture and bright flavors while delivering clean, balanced nutrition.

NUTRITION

446kcal
Protein
39.4g
Fat
8.8g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

0.33 cup Panko Breadcrumbs (33g)

1 cup Shredded Green Cabbage (89g)

0.25 cup Shredded Carrot (30g)

2 tbsp Nonfat Greek Yogurt (30g)

2 Corn Tortillas (60g)

1 Lime wedge (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and lightly brush it with olive oil. Then, evenly coat the fillet with panko breadcrumbs, pressing gently to help them adhere.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Add nonfat Greek yogurt and squeeze in the fresh lime juice from one wedge. Toss well to combine and season with a pinch of salt and pepper if desired.

  • 5

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side or wrapped in a damp towel in the microwave for 20 seconds.

  • 6

    Assemble the tacos by placing pieces of the crispy baked cod on the tortillas and topping with a generous serving of lime slaw. Serve immediately and enjoy!