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 coated in seasoned panko breadcrumbs, perfectly baked to crisp perfection. Topped with a refreshing lime-infused slaw of red cabbage and carrot, these tacos are balanced, flavorful, and satisfying for any meal.

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NUTRITION

407kcal
Protein
48.8g
Fat
8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/2 medium Carrot, Shredded

1/4 cup Plain Nonfat Greek Yogurt

1 Tbsp Fresh Lime Juice

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin, Paprika)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Lightly press the fish fillet into the panko breadcrumbs to coat evenly. Place the coated fish on the prepared baking sheet.

  • 4

    Bake for 12-15 minutes or until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded red cabbage and carrot. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, and a pinch of salt and pepper to create the lime slaw dressing.

  • 6

    Toss the cabbage and carrot with the dressing until well mixed.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat or in the oven for a minute.

  • 8

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

  • 9

    Serve immediately and enjoy your crispy, flavorful 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 coated in seasoned panko breadcrumbs, perfectly baked to crisp perfection. Topped with a refreshing lime-infused slaw of red cabbage and carrot, these tacos are balanced, flavorful, and satisfying for any meal.

NUTRITION

407kcal
Protein
48.8g
Fat
8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/2 medium Carrot, Shredded

1/4 cup Plain Nonfat Greek Yogurt

1 Tbsp Fresh Lime Juice

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin, Paprika)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Lightly press the fish fillet into the panko breadcrumbs to coat evenly. Place the coated fish on the prepared baking sheet.

  • 4

    Bake for 12-15 minutes or until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded red cabbage and carrot. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, and a pinch of salt and pepper to create the lime slaw dressing.

  • 6

    Toss the cabbage and carrot with the dressing until well mixed.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat or in the oven for a minute.

  • 8

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

  • 9

    Serve immediately and enjoy your crispy, flavorful fish tacos.