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 delightful twist on traditional fish tacos. Tender cod fillets are lightly breaded with crispy panko and oven-baked to perfection. They are paired with a refreshing lime-infused cabbage slaw and served in soft corn tortillas, offering a vibrant mix of textures and flavors that's both satisfying and balanced.

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NUTRITION

324kcal
Protein
33.1g
Fat
4.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1/2 cup Purple Cabbage

2 tbsp Non-Fat Greek Yogurt

1 Lime

2 tbsp Fresh Cilantro

1 tsp Smoked Paprika

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry and season with salt, pepper, and smoked paprika.

  • 3

    Lightly coat the fish fillets in the panko breadcrumbs, pressing them on to adhere.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by mixing shredded purple cabbage with non-fat Greek yogurt, a squeeze of fresh lime juice, and finely chopped cilantro. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the lime slaw in each tortilla, then topping with pieces of crispy baked fish.

  • 8

    Serve immediately with an extra wedge of lime on the side for added zing.

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 delightful twist on traditional fish tacos. Tender cod fillets are lightly breaded with crispy panko and oven-baked to perfection. They are paired with a refreshing lime-infused cabbage slaw and served in soft corn tortillas, offering a vibrant mix of textures and flavors that's both satisfying and balanced.

NUTRITION

324kcal
Protein
33.1g
Fat
4.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1/2 cup Purple Cabbage

2 tbsp Non-Fat Greek Yogurt

1 Lime

2 tbsp Fresh Cilantro

1 tsp Smoked Paprika

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry and season with salt, pepper, and smoked paprika.

  • 3

    Lightly coat the fish fillets in the panko breadcrumbs, pressing them on to adhere.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by mixing shredded purple cabbage with non-fat Greek yogurt, a squeeze of fresh lime juice, and finely chopped cilantro. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the lime slaw in each tortilla, then topping with pieces of crispy baked fish.

  • 8

    Serve immediately with an extra wedge of lime on the side for added zing.