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 light yet flavorful take on fish tacos featuring crispy baked cod coated in a golden panko crust, nestled in soft corn tortillas, and topped with a refreshing lime-infused slaw. Each bite delivers a satisfying crunch paired with zesty, tangy flavors that are perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
33.4g
Fat
8.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

3/4 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Fresh Cilantro (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels. Season with a pinch of salt and pepper.

  • 3

    Lightly coat the cod with the panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the coated cod on the prepared 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 combining shredded cabbage and carrots in a bowl. Drizzle with lime juice and olive oil, then toss to coat evenly. Season with a bit of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrap in a damp towel and microwave for 20 seconds.

  • 7

    Assemble the tacos by flaking the baked fish into bite-sized pieces, placing them in the tortillas, and topping with a generous spoonful of lime slaw.

  • 8

    Garnish with fresh cilantro if desired, and serve immediately.

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 light yet flavorful take on fish tacos featuring crispy baked cod coated in a golden panko crust, nestled in soft corn tortillas, and topped with a refreshing lime-infused slaw. Each bite delivers a satisfying crunch paired with zesty, tangy flavors that are perfect for any meal.

NUTRITION

392kcal
Protein
33.4g
Fat
8.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

3/4 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels. Season with a pinch of salt and pepper.

  • 3

    Lightly coat the cod with the panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the coated cod on the prepared 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 combining shredded cabbage and carrots in a bowl. Drizzle with lime juice and olive oil, then toss to coat evenly. Season with a bit of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrap in a damp towel and microwave for 20 seconds.

  • 7

    Assemble the tacos by flaking the baked fish into bite-sized pieces, placing them in the tortillas, and topping with a generous spoonful of lime slaw.

  • 8

    Garnish with fresh cilantro if desired, and serve immediately.