Crispy Baked Fish Tacos with Fresh Lime Slaw

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

Crispy Baked Fish Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Lime Slaw

Enjoy these light and crispy baked fish tacos bursting with flavor. Tender chunks of cod are coated in a crunchy panko crust and perfectly baked, then nestled in warm corn tortillas. A refreshing, tangy lime slaw made from red cabbage, Greek yogurt, and fresh lime juice adds a zesty contrast that ties the dish together beautifully.

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NUTRITION

353kcal
Protein
36.4g
Fat
10.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

1 tbsp Non-Fat Greek Yogurt

1/4 cup Panko Breadcrumbs

1/4 Avocado

1 tbsp Fresh Lime Juice

1 tbsp Cilantro

1 tsp Cumin

1 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, cumin, and paprika.

  • 3

    Pat the cod fillet dry and lightly press it into the breadcrumb mixture to coat evenly.

  • 4

    Place the breaded cod on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish bakes, prepare the fresh lime slaw: In a bowl, combine the shredded red cabbage, non-fat Greek yogurt, fresh lime juice, and chopped cilantro. Mix well.

  • 6

    Warm the corn tortillas in a skillet over low heat or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous scoop of lime slaw, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.

Crispy Baked Fish Tacos with Fresh Lime Slaw

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

Crispy Baked Fish Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Lime Slaw

Enjoy these light and crispy baked fish tacos bursting with flavor. Tender chunks of cod are coated in a crunchy panko crust and perfectly baked, then nestled in warm corn tortillas. A refreshing, tangy lime slaw made from red cabbage, Greek yogurt, and fresh lime juice adds a zesty contrast that ties the dish together beautifully.

NUTRITION

353kcal
Protein
36.4g
Fat
10.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

1 tbsp Non-Fat Greek Yogurt

1/4 cup Panko Breadcrumbs

1/4 Avocado

1 tbsp Fresh Lime Juice

1 tbsp Cilantro

1 tsp Cumin

1 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, cumin, and paprika.

  • 3

    Pat the cod fillet dry and lightly press it into the breadcrumb mixture to coat evenly.

  • 4

    Place the breaded cod on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish bakes, prepare the fresh lime slaw: In a bowl, combine the shredded red cabbage, non-fat Greek yogurt, fresh lime juice, and chopped cilantro. Mix well.

  • 6

    Warm the corn tortillas in a skillet over low heat or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous scoop of lime slaw, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.