Healthy Crispy Fish Tacos with Fresh Slaw

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

Healthy Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Fish Tacos with Fresh Slaw

Enjoy a light, crispy fish taco featuring tender cod fillets coated in a protein-packed almond flour batter, paired with a refreshing cabbage and carrot slaw, all served on warm corn tortillas and finished with a squeeze of lime for a bright, zesty kick.

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NUTRITION

337kcal
Protein
42.9g
Fat
9.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 Egg Whites

2 Tbsp Almond Flour

1 Tbsp Fresh Lime Juice

Olive Oil Cooking Spray

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Pat the cod fillet dry, then dip into the beaten egg whites and coat evenly with almond flour.

  • 3

    Place the coated cod in the skillet and cook for about 3-4 minutes per side until the fish is crispy and cooked through. Remove and flake into bite-sized pieces.

  • 4

    In a bowl, combine shredded cabbage and carrot. Drizzle with fresh lime juice and toss well to create the fresh slaw.

  • 5

    Warm the corn tortillas in a separate pan or microwave for a few seconds until soft.

  • 6

    Assemble the tacos by placing a portion of the crispy fish on each tortilla and topping with a generous serving of fresh slaw.

  • 7

    Serve immediately and enjoy your healthy, protein-rich meal.

Healthy Crispy Fish Tacos with Fresh Slaw

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

Healthy Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Fish Tacos with Fresh Slaw

Enjoy a light, crispy fish taco featuring tender cod fillets coated in a protein-packed almond flour batter, paired with a refreshing cabbage and carrot slaw, all served on warm corn tortillas and finished with a squeeze of lime for a bright, zesty kick.

NUTRITION

337kcal
Protein
42.9g
Fat
9.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 Egg Whites

2 Tbsp Almond Flour

1 Tbsp Fresh Lime Juice

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Pat the cod fillet dry, then dip into the beaten egg whites and coat evenly with almond flour.

  • 3

    Place the coated cod in the skillet and cook for about 3-4 minutes per side until the fish is crispy and cooked through. Remove and flake into bite-sized pieces.

  • 4

    In a bowl, combine shredded cabbage and carrot. Drizzle with fresh lime juice and toss well to create the fresh slaw.

  • 5

    Warm the corn tortillas in a separate pan or microwave for a few seconds until soft.

  • 6

    Assemble the tacos by placing a portion of the crispy fish on each tortilla and topping with a generous serving of fresh slaw.

  • 7

    Serve immediately and enjoy your healthy, protein-rich meal.