YOUR SOLIN GENERATED RECIPE
Enjoy these light and crunchy crispy fish tacos that feature a baked, panko-crusted cod fillet nestled in warm corn tortillas, paired with a refreshing cabbage slaw and a tangy Greek yogurt lime sauce. This balanced dish delivers satisfying textures and vibrant flavors without excess calories.
INGREDIENTS
4 oz Cod Fillet
1/4 cup Panko Breadcrumbs
1 large Egg White
2 Corn Tortillas
1 cup Shredded Cabbage
2 tbsp Nonfat Greek Yogurt
1/8 Avocado
1 tbsp Lime Juice
Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with cooking spray.
In a shallow dish, combine the panko breadcrumbs with a pinch of salt and any additional preferred spices (like a dash of cumin or smoked paprika).
Pat the cod fillet dry, then dip it first into the egg white and then coat it evenly with the breadcrumb mixture.
Place the coated cod fillet on the prepared baking sheet and lightly spray the top with cooking spray.
Bake the fish in the preheated oven for 12-15 minutes until the coating is golden and the fish flakes easily with a fork.
While the fish bakes, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Prepare the slaw by mixing the shredded cabbage with lime juice and a pinch of salt. Optionally, fold in the nonfat Greek yogurt for creaminess.
Once the fish is done, break it into large chunks and distribute evenly among the warmed tortillas.
Top the tacos with the cabbage slaw and small slices or chunks of avocado.
Serve immediately and enjoy your crispy fish tacos!