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 fusion of crispy baked cod fillets, lightly breaded with panko and egg white, nestled in warm corn tortillas and topped with a zesty lime-infused red cabbage slaw. This exciting dish marries textures and flavors, offering a satisfying crunch, tangy freshness, and a balanced, lean protein boost.

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NUTRITION

384kcal
Protein
38.7g
Fat
8.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1 medium Lime

1 tsp Olive Oil

1/2 tsp Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the egg white, a pinch of salt, and black pepper. In another dish, place the panko breadcrumbs mixed with cumin.

  • 3

    Dip the cod fillet into the egg white mixture, then coat it evenly with the panko breadcrumbs.

  • 4

    Place the breaded cod on the prepared baking sheet and lightly drizzle with olive oil.

  • 5

    Bake the fish for 12-15 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage with nonfat Greek yogurt, the juice of one lime, and a pinch of salt and pepper in a bowl.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of the crispy fish onto each tortilla and topping with a generous serving of lime slaw.

  • 9

    Serve immediately and enjoy the crisp textures and zesty flavors.

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 fusion of crispy baked cod fillets, lightly breaded with panko and egg white, nestled in warm corn tortillas and topped with a zesty lime-infused red cabbage slaw. This exciting dish marries textures and flavors, offering a satisfying crunch, tangy freshness, and a balanced, lean protein boost.

NUTRITION

384kcal
Protein
38.7g
Fat
8.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1 medium Lime

1 tsp Olive Oil

1/2 tsp Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the egg white, a pinch of salt, and black pepper. In another dish, place the panko breadcrumbs mixed with cumin.

  • 3

    Dip the cod fillet into the egg white mixture, then coat it evenly with the panko breadcrumbs.

  • 4

    Place the breaded cod on the prepared baking sheet and lightly drizzle with olive oil.

  • 5

    Bake the fish for 12-15 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage with nonfat Greek yogurt, the juice of one lime, and a pinch of salt and pepper in a bowl.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of the crispy fish onto each tortilla and topping with a generous serving of lime slaw.

  • 9

    Serve immediately and enjoy the crisp textures and zesty flavors.