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 fresh twist on fish tacos with lightly crispy baked cod coated in a subtle panko crunch, paired with a tangy, zesty lime slaw nestled in warm corn tortillas. This dish offers a delightful balance of textures and flavors, with a clean, satisfying bite perfect for dinner.

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NUTRITION

325kcal
Protein
40.9g
Fat
2.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

0.125 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Whisk the egg white in a small bowl. In another shallow dish, place the panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

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

  • 4

    Place the breaded cod on the prepared baking sheet, lightly spray with olive oil spray, and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Stir in the Greek yogurt and lime juice, and season lightly with salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by dividing the baked fish among the tortillas and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy these crisp, flavorful fish tacos.

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 fresh twist on fish tacos with lightly crispy baked cod coated in a subtle panko crunch, paired with a tangy, zesty lime slaw nestled in warm corn tortillas. This dish offers a delightful balance of textures and flavors, with a clean, satisfying bite perfect for dinner.

NUTRITION

325kcal
Protein
40.9g
Fat
2.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

0.125 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Whisk the egg white in a small bowl. In another shallow dish, place the panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

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

  • 4

    Place the breaded cod on the prepared baking sheet, lightly spray with olive oil spray, and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Stir in the Greek yogurt and lime juice, and season lightly with salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by dividing the baked fish among the tortillas and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy these crisp, flavorful fish tacos.