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 encrusted in crunchy panko, paired with fresh, zesty lime slaw. Perfectly balanced with warm corn tortillas, a squeeze of lime, and a dash of olive oil, this dish offers a burst of flavor that meets your nutritional goals without compromising on taste.

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NUTRITION

338kcal
Protein
35.5g
Fat
7.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1/2 Lime (juiced)

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sprinkle panko breadcrumbs evenly over the fillet, and drizzle with olive oil.

  • 4

    Place the crusted cod on the baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded red cabbage with nonfat Greek yogurt and lime juice. Adjust seasoning with salt and pepper as desired.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy your fresh, flavorful, and nutritious 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 encrusted in crunchy panko, paired with fresh, zesty lime slaw. Perfectly balanced with warm corn tortillas, a squeeze of lime, and a dash of olive oil, this dish offers a burst of flavor that meets your nutritional goals without compromising on taste.

NUTRITION

338kcal
Protein
35.5g
Fat
7.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1/2 Lime (juiced)

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sprinkle panko breadcrumbs evenly over the fillet, and drizzle with olive oil.

  • 4

    Place the crusted cod on the baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded red cabbage with nonfat Greek yogurt and lime juice. Adjust seasoning with salt and pepper as desired.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy your fresh, flavorful, and nutritious fish tacos.