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 herb-infused breadcrumb coating, nestled in warm corn tortillas and topped with a zesty lime cabbage slaw. The bright flavors of lime and cilantro perfectly complement the savory fish, offering a balanced and satisfying meal.

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NUTRITION

368kcal
Protein
37.2g
Fat
5.1g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 medium Corn Tortilla

1 cup Shredded Napa Cabbage

1/4 cup Nonfat Greek Yogurt

1 Lime

2 tbsp Fresh Cilantro

2 sprays Olive Oil

Spices (Cumin, Paprika, Salt & Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spray the fillet with olive oil spray and evenly coat it with whole wheat breadcrumbs.

  • 4

    Place the breaded fish on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining the shredded Napa cabbage with nonfat Greek yogurt, the juice and zest of one lime, and a pinch of salt and pepper. Mix well.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Flake the baked fish into bite-size pieces and assemble the tacos by placing fish and a generous portion of lime slaw onto the tortilla.

  • 8

    Garnish with fresh chopped cilantro and an extra squeeze of lime if desired before serving.

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 herb-infused breadcrumb coating, nestled in warm corn tortillas and topped with a zesty lime cabbage slaw. The bright flavors of lime and cilantro perfectly complement the savory fish, offering a balanced and satisfying meal.

NUTRITION

368kcal
Protein
37.2g
Fat
5.1g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 medium Corn Tortilla

1 cup Shredded Napa Cabbage

1/4 cup Nonfat Greek Yogurt

1 Lime

2 tbsp Fresh Cilantro

2 sprays Olive Oil

Spices (Cumin, Paprika, Salt & Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spray the fillet with olive oil spray and evenly coat it with whole wheat breadcrumbs.

  • 4

    Place the breaded fish on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining the shredded Napa cabbage with nonfat Greek yogurt, the juice and zest of one lime, and a pinch of salt and pepper. Mix well.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Flake the baked fish into bite-size pieces and assemble the tacos by placing fish and a generous portion of lime slaw onto the tortilla.

  • 8

    Garnish with fresh chopped cilantro and an extra squeeze of lime if desired before serving.