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 and crispy baked fish tacos featuring tender cod fillets with a crunchy whole wheat panko coating, nestled in a soft corn tortilla and crowned with a refreshing lime slaw. The tangy lime and creamy nonfat Greek yogurt blend perfectly with shredded cabbage and avocado, creating a balanced dish that's both satisfying and full of flavor.

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NUTRITION

397kcal
Protein
42.8g
Fat
8.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Whole Wheat Panko

1 small Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 medium Avocado

2 tablespoons Lime Juice

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, and smoked paprika.

  • 3

    Coat the fillet evenly with whole wheat panko by pressing the crumbs onto the surface.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes, until the fish is opaque and flakes easily.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage, nonfat Greek yogurt, lime juice, and diced avocado in a bowl. Season with a pinch of salt and additional pepper to taste.

  • 6

    Warm the corn tortilla briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla and topping it with a generous serving of lime slaw.

  • 8

    Serve immediately and enjoy the light, crispy, and tangy flavors of your 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 and crispy baked fish tacos featuring tender cod fillets with a crunchy whole wheat panko coating, nestled in a soft corn tortilla and crowned with a refreshing lime slaw. The tangy lime and creamy nonfat Greek yogurt blend perfectly with shredded cabbage and avocado, creating a balanced dish that's both satisfying and full of flavor.

NUTRITION

397kcal
Protein
42.8g
Fat
8.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Whole Wheat Panko

1 small Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 medium Avocado

2 tablespoons Lime Juice

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, and smoked paprika.

  • 3

    Coat the fillet evenly with whole wheat panko by pressing the crumbs onto the surface.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes, until the fish is opaque and flakes easily.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage, nonfat Greek yogurt, lime juice, and diced avocado in a bowl. Season with a pinch of salt and additional pepper to taste.

  • 6

    Warm the corn tortilla briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla and topping it with a generous serving of lime slaw.

  • 8

    Serve immediately and enjoy the light, crispy, and tangy flavors of your fish tacos.