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 fresh and crunchy twist on fish tacos featuring tender, flaky cod with a light, crispy coating complemented by a zesty lime-infused cabbage slaw, all wrapped in warm corn tortillas.

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NUTRITION

400kcal
Protein
34.4g
Fat
9.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 tbsp Olive Oil

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry and season with salt and pepper.

  • 3

    Lightly coat the fish with olive oil and dredge in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, and lime juice. Toss well and season with salt and pepper to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your crunchy, zesty 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 a fresh and crunchy twist on fish tacos featuring tender, flaky cod with a light, crispy coating complemented by a zesty lime-infused cabbage slaw, all wrapped in warm corn tortillas.

NUTRITION

400kcal
Protein
34.4g
Fat
9.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 tbsp Olive Oil

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry and season with salt and pepper.

  • 3

    Lightly coat the fish with olive oil and dredge in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, and lime juice. Toss well and season with salt and pepper to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw.

  • 8

    Serve immediately and enjoy your crunchy, zesty fish tacos.