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 crispy fish tacos with a light, crunchy coating on tender fish, fresh red cabbage slaw, and a zesty tomato salsa. A squeeze of lime adds the perfect tangy finish for a satisfying, balanced meal.

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NUTRITION

312kcal
Protein
34.6g
Fat
9.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi-Mahi Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1/2 cup shredded Red Cabbage

1/4 Avocado

2 tbsp Tomato Salsa

1 Lime wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the mahi-mahi fillet dry and lightly season with salt and pepper. Dredge the fish in the panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the breaded fish on the prepared baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes or until the fish is cooked through and the coating is crispy.

  • 4

    While the fish bakes, prepare the slaw by mixing the shredded red cabbage with a squeeze of lime juice and a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or the microwave until soft and pliable.

  • 6

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with the red cabbage slaw, a few slices of avocado, and a drizzle of tomato salsa.

  • 7

    Finish with an extra squeeze of lime juice and serve immediately.

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 crispy fish tacos with a light, crunchy coating on tender fish, fresh red cabbage slaw, and a zesty tomato salsa. A squeeze of lime adds the perfect tangy finish for a satisfying, balanced meal.

NUTRITION

312kcal
Protein
34.6g
Fat
9.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi-Mahi Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1/2 cup shredded Red Cabbage

1/4 Avocado

2 tbsp Tomato Salsa

1 Lime wedge

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the mahi-mahi fillet dry and lightly season with salt and pepper. Dredge the fish in the panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the breaded fish on the prepared baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes or until the fish is cooked through and the coating is crispy.

  • 4

    While the fish bakes, prepare the slaw by mixing the shredded red cabbage with a squeeze of lime juice and a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or the microwave until soft and pliable.

  • 6

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with the red cabbage slaw, a few slices of avocado, and a drizzle of tomato salsa.

  • 7

    Finish with an extra squeeze of lime juice and serve immediately.