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 tender, flaky cod fillets encrusted in a light panko coating and baked to a perfect crisp. These tacos are complemented by a zesty lime slaw, all wrapped in a warm corn tortilla for a delicious, balanced meal.

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NUTRITION

355kcal
Protein
33.4g
Fat
7.4g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 Lime

1 tsp Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and lightly brush with olive oil. Dredge the fillet in the breadcrumb mixture, pressing gently to adhere the crumbs.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes, until the fish is opaque and the coating is crisp.

  • 5

    Meanwhile, in a medium bowl, toss the shredded cabbage with the juice of the lime, a pinch of salt, and the Greek yogurt to form a tangy lime slaw.

  • 6

    Warm the corn tortilla either in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the taco by placing pieces of the baked fish on the tortilla and topping with a generous serving of lime slaw. Add extra lime wedges if desired.

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 tender, flaky cod fillets encrusted in a light panko coating and baked to a perfect crisp. These tacos are complemented by a zesty lime slaw, all wrapped in a warm corn tortilla for a delicious, balanced meal.

NUTRITION

355kcal
Protein
33.4g
Fat
7.4g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 Lime

1 tsp Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and lightly brush with olive oil. Dredge the fillet in the breadcrumb mixture, pressing gently to adhere the crumbs.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes, until the fish is opaque and the coating is crisp.

  • 5

    Meanwhile, in a medium bowl, toss the shredded cabbage with the juice of the lime, a pinch of salt, and the Greek yogurt to form a tangy lime slaw.

  • 6

    Warm the corn tortilla either in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the taco by placing pieces of the baked fish on the tortilla and topping with a generous serving of lime slaw. Add extra lime wedges if desired.