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

Savor the delightful crunch of lightly breaded baked cod paired with a refreshing lime-infused cabbage slaw, all wrapped in warm corn tortillas. This dish offers a harmonious balance of textures and flavors, making it a perfect dinner option that’s both healthful and satisfying.

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NUTRITION

354kcal
Protein
42.9g
Fat
5.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (6 oz, ~170g)

2 tbsp panko breadcrumbs

2 small corn tortillas

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

Juice of 1 lime (~30g)

0.25 piece jalapeño

A few sprigs of cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry. In a small bowl, combine panko breadcrumbs with a pinch of salt, pepper, and a dash of cumin if desired.

  • 3

    Lightly coat the cod fillet with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated fish onto the prepared baking sheet and bake for about 12 minutes, or until the fish is opaque and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw by mixing the shredded cabbage with nonfat Greek yogurt, fresh lime juice, jalapeño slices, and chopped cilantro. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Flake the baked fish gently and assemble the tacos by placing the fish into the tortillas and topping with the lime slaw.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked 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

Savor the delightful crunch of lightly breaded baked cod paired with a refreshing lime-infused cabbage slaw, all wrapped in warm corn tortillas. This dish offers a harmonious balance of textures and flavors, making it a perfect dinner option that’s both healthful and satisfying.

NUTRITION

354kcal
Protein
42.9g
Fat
5.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (6 oz, ~170g)

2 tbsp panko breadcrumbs

2 small corn tortillas

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

Juice of 1 lime (~30g)

0.25 piece jalapeño

A few sprigs of cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry. In a small bowl, combine panko breadcrumbs with a pinch of salt, pepper, and a dash of cumin if desired.

  • 3

    Lightly coat the cod fillet with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated fish onto the prepared baking sheet and bake for about 12 minutes, or until the fish is opaque and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw by mixing the shredded cabbage with nonfat Greek yogurt, fresh lime juice, jalapeño slices, and chopped cilantro. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Flake the baked fish gently and assemble the tacos by placing the fish into the tortillas and topping with the lime slaw.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked fish tacos.