Crispy Lime-Crusted Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lime-Crusted Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Lime-Crusted Fish Tacos

Enjoy these deliciously crispy fish tacos featuring tender cod coated in a zesty lime and almond flour crust. Paired with fresh cabbage, warm corn tortillas, and a lick of homemade salsa, this dish brings bursts of citrus and spice with every bite.

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NUTRITION

551kcal
Protein
45.8g
Fat
25.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

1 Large Egg

2 Corn Tortillas

1 cup Shredded Cabbage

1 Lime

1 tsp Chili Powder

Salt and Pepper to taste

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt, pepper, and chili powder.

  • 2

    In a shallow bowl, combine almond flour with the zest of the lime for an extra burst of citrus.

  • 3

    Beat the egg in a separate bowl. Dip the seasoned fish into the egg wash, then coat evenly with the almond flour mixture.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Once hot, carefully place the coated fish and cook for about 3-4 minutes on each side until the crust is golden and crispy.

  • 5

    Warm the corn tortillas in a dry pan or microwave for a few seconds.

  • 6

    Assemble the tacos by placing the crispy fish onto the tortillas, topping with shredded cabbage, a squeeze of fresh lime juice, and optional salsa if desired.

  • 7

    Serve immediately and enjoy the zesty, crunchy flavors.

Crispy Lime-Crusted Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lime-Crusted Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Lime-Crusted Fish Tacos

Enjoy these deliciously crispy fish tacos featuring tender cod coated in a zesty lime and almond flour crust. Paired with fresh cabbage, warm corn tortillas, and a lick of homemade salsa, this dish brings bursts of citrus and spice with every bite.

NUTRITION

551kcal
Protein
45.8g
Fat
25.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

1 Large Egg

2 Corn Tortillas

1 cup Shredded Cabbage

1 Lime

1 tsp Chili Powder

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt, pepper, and chili powder.

  • 2

    In a shallow bowl, combine almond flour with the zest of the lime for an extra burst of citrus.

  • 3

    Beat the egg in a separate bowl. Dip the seasoned fish into the egg wash, then coat evenly with the almond flour mixture.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Once hot, carefully place the coated fish and cook for about 3-4 minutes on each side until the crust is golden and crispy.

  • 5

    Warm the corn tortillas in a dry pan or microwave for a few seconds.

  • 6

    Assemble the tacos by placing the crispy fish onto the tortillas, topping with shredded cabbage, a squeeze of fresh lime juice, and optional salsa if desired.

  • 7

    Serve immediately and enjoy the zesty, crunchy flavors.