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 yet flavorful baked fish tacos featuring a crispy panko coating and a zesty lime slaw. The tender cod is enhanced by a delicate egg white wash and baked to perfection, then tucked into warm corn tortillas and drizzled with a hint of olive oil. The refreshing slaw adds a contrasting crunch and tang, making for a balanced meal that’s ideal for any time of day.

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NUTRITION

319kcal
Protein
34.8g
Fat
6.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Non-Fat Greek Yogurt

1 tsp Fresh Lime Juice

2 Corn Tortillas

1 tsp Olive Oil

Salt and Pepper to taste

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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, lightly whisk the egg white. In another bowl, add the panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Dip the cod fillets into the egg white, then coat evenly with the panko breadcrumbs. Place the coated cod on the prepared baking sheet.

  • 4

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork and the coating is crispy.

  • 5

    Meanwhile, in a mixing bowl, combine the shredded cabbage, shredded carrot, non-fat Greek yogurt, and fresh lime juice. Toss until the slaw is evenly coated. Season with salt and pepper to taste.

  • 6

    Warm the corn tortillas on a skillet or in the microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing a portion of baked fish on each tortilla, topping with a generous serving of lime slaw, and drizzling with olive oil.

  • 8

    Serve immediately and enjoy your crispy, 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 these light yet flavorful baked fish tacos featuring a crispy panko coating and a zesty lime slaw. The tender cod is enhanced by a delicate egg white wash and baked to perfection, then tucked into warm corn tortillas and drizzled with a hint of olive oil. The refreshing slaw adds a contrasting crunch and tang, making for a balanced meal that’s ideal for any time of day.

NUTRITION

319kcal
Protein
34.8g
Fat
6.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Non-Fat Greek Yogurt

1 tsp Fresh Lime Juice

2 Corn Tortillas

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, lightly whisk the egg white. In another bowl, add the panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Dip the cod fillets into the egg white, then coat evenly with the panko breadcrumbs. Place the coated cod on the prepared baking sheet.

  • 4

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork and the coating is crispy.

  • 5

    Meanwhile, in a mixing bowl, combine the shredded cabbage, shredded carrot, non-fat Greek yogurt, and fresh lime juice. Toss until the slaw is evenly coated. Season with salt and pepper to taste.

  • 6

    Warm the corn tortillas on a skillet or in the microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing a portion of baked fish on each tortilla, topping with a generous serving of lime slaw, and drizzling with olive oil.

  • 8

    Serve immediately and enjoy your crispy, zesty fish tacos.