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 cod fillets tucked into soft corn tortillas and topped with a zesty lime slaw. The refreshing cabbage blend with a hint of tang from Greek yogurt and lime elevates the flavor, offering a satisfying dish perfect for a balanced dinner.

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NUTRITION

412kcal
Protein
43.4g
Fat
8.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the panko breadcrumbs, paprika, a pinch of salt and pepper. Brush the cod fillet lightly with olive oil and coat evenly with the breadcrumb mixture.

  • 3

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish is opaque and flakes easily.

  • 4

    While the fish bakes, prepare the lime slaw: In a bowl, mix the shredded green cabbage with nonfat Greek yogurt and lime juice. Season with a little salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side.

  • 6

    Assemble the tacos by placing pieces of baked cod on each tortilla, then top generously with the lime slaw.

  • 7

    Serve immediately and enjoy your 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 these light, crispy baked fish tacos featuring tender cod fillets tucked into soft corn tortillas and topped with a zesty lime slaw. The refreshing cabbage blend with a hint of tang from Greek yogurt and lime elevates the flavor, offering a satisfying dish perfect for a balanced dinner.

NUTRITION

412kcal
Protein
43.4g
Fat
8.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the panko breadcrumbs, paprika, a pinch of salt and pepper. Brush the cod fillet lightly with olive oil and coat evenly with the breadcrumb mixture.

  • 3

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish is opaque and flakes easily.

  • 4

    While the fish bakes, prepare the lime slaw: In a bowl, mix the shredded green cabbage with nonfat Greek yogurt and lime juice. Season with a little salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side.

  • 6

    Assemble the tacos by placing pieces of baked cod on each tortilla, then top generously with the lime slaw.

  • 7

    Serve immediately and enjoy your crisp, flavorful fish tacos.