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

Savor these vibrant crispy baked fish tacos featuring tender cod fillets coated in a light panko crust, nestled in soft corn tortillas, and topped with a refreshing lime-infused cabbage slaw. This dish offers a balanced profile of lean protein and zesty freshness that makes it perfect for any meal of the day.

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NUTRITION

290kcal
Protein
34.8g
Fat
5.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Panko Bread Crumbs

1 tbsp Light Mayonnaise

1/2 Lime

2 tbsp Cilantro

Salt and 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 press the cod into the panko bread crumbs to form a thin crust on all sides.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish bakes, combine the shredded cabbage, light mayonnaise, juice from half a lime, and chopped cilantro in a bowl. Season with salt and pepper to taste to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy, crispy baked 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

Savor these vibrant crispy baked fish tacos featuring tender cod fillets coated in a light panko crust, nestled in soft corn tortillas, and topped with a refreshing lime-infused cabbage slaw. This dish offers a balanced profile of lean protein and zesty freshness that makes it perfect for any meal of the day.

NUTRITION

290kcal
Protein
34.8g
Fat
5.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Panko Bread Crumbs

1 tbsp Light Mayonnaise

1/2 Lime

2 tbsp Cilantro

Salt and 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 press the cod into the panko bread crumbs to form a thin crust on all sides.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish bakes, combine the shredded cabbage, light mayonnaise, juice from half a lime, and chopped cilantro in a bowl. Season with salt and pepper to taste to create the lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy, crispy baked fish tacos.