Crispy Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these light and crunchy Crispy Fish Tacos featuring golden-battered cod paired with fresh cabbage slaw, a touch of creamy Greek yogurt, and a zing of lime, all wrapped in a soft corn tortilla. The dish balances texture and vibrant flavors for a satisfying meal without weighing you down.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
42.6g
Fat
10.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Corn Tortilla

1/2 cup Shredded Cabbage

1 tbsp Light Greek Yogurt

1/4 Avocado (approx. 50g)

1 Lime Wedge

1 tbsp Panko Breadcrumbs

1 large Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat dry the cod fillet and cut it into taco-sized strips.

  • 2

    Season the fish lightly with salt, pepper, and a pinch of paprika.

  • 3

    In a shallow bowl, whisk the egg white until frothy. In another, place the panko breadcrumbs.

  • 4

    Dip each fish strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Cook the fish strips for about 3-4 minutes per side until golden brown and crispy.

  • 6

    Warm the corn tortilla in a separate pan or microwave until pliable.

  • 7

    Assemble the taco by placing the crispy fish on the tortilla, topping with shredded cabbage.

  • 8

    Drizzle with light Greek yogurt, add slices of avocado, and squeeze a lime wedge over the fillings.

  • 9

    Serve immediately and enjoy your satisfying, crunchy fish tacos.

Crispy Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these light and crunchy Crispy Fish Tacos featuring golden-battered cod paired with fresh cabbage slaw, a touch of creamy Greek yogurt, and a zing of lime, all wrapped in a soft corn tortilla. The dish balances texture and vibrant flavors for a satisfying meal without weighing you down.

NUTRITION

396kcal
Protein
42.6g
Fat
10.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Corn Tortilla

1/2 cup Shredded Cabbage

1 tbsp Light Greek Yogurt

1/4 Avocado (approx. 50g)

1 Lime Wedge

1 tbsp Panko Breadcrumbs

1 large Egg White

PREPARATION

  • 1

    Pat dry the cod fillet and cut it into taco-sized strips.

  • 2

    Season the fish lightly with salt, pepper, and a pinch of paprika.

  • 3

    In a shallow bowl, whisk the egg white until frothy. In another, place the panko breadcrumbs.

  • 4

    Dip each fish strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Cook the fish strips for about 3-4 minutes per side until golden brown and crispy.

  • 6

    Warm the corn tortilla in a separate pan or microwave until pliable.

  • 7

    Assemble the taco by placing the crispy fish on the tortilla, topping with shredded cabbage.

  • 8

    Drizzle with light Greek yogurt, add slices of avocado, and squeeze a lime wedge over the fillings.

  • 9

    Serve immediately and enjoy your satisfying, crunchy fish tacos.