Baked Crispy Fish Tacos

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

Baked Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos

Enjoy these Baked Crispy Fish Tacos loaded with tender cod, a crunchy panko coating, and a refreshing cabbage slaw nestled in warm corn tortillas. Perfectly seasoned and baked to crispy perfection, this dish delivers vibrant flavors with a satisfying, lighter twist.

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NUTRITION

330kcal
Protein
38.7g
Fat
2.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/3 cup Panko Breadcrumbs

1 Egg White

1/2 cup Shredded Cabbage

1 tbsp Lime Juice

Cooking Spray

Seasonings (Chili Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch each of chili powder, cumin, salt, and pepper.

  • 3

    Pat the cod fillets dry. Brush each fillet lightly with the egg white, then dredge evenly in the seasoned panko mixture.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily and the coating is crisp.

  • 5

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

  • 6

    Mix the shredded cabbage with lime juice and a pinch of salt to create a simple slaw.

  • 7

    Assemble each taco by placing a portion of baked fish onto a tortilla, topping with a spoonful of cabbage slaw, and adding extra lime if desired.

Baked Crispy Fish Tacos

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

Baked Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos

Enjoy these Baked Crispy Fish Tacos loaded with tender cod, a crunchy panko coating, and a refreshing cabbage slaw nestled in warm corn tortillas. Perfectly seasoned and baked to crispy perfection, this dish delivers vibrant flavors with a satisfying, lighter twist.

NUTRITION

330kcal
Protein
38.7g
Fat
2.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/3 cup Panko Breadcrumbs

1 Egg White

1/2 cup Shredded Cabbage

1 tbsp Lime Juice

Cooking Spray

Seasonings (Chili Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch each of chili powder, cumin, salt, and pepper.

  • 3

    Pat the cod fillets dry. Brush each fillet lightly with the egg white, then dredge evenly in the seasoned panko mixture.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily and the coating is crisp.

  • 5

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

  • 6

    Mix the shredded cabbage with lime juice and a pinch of salt to create a simple slaw.

  • 7

    Assemble each taco by placing a portion of baked fish onto a tortilla, topping with a spoonful of cabbage slaw, and adding extra lime if desired.