Name: Crispy Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cod Fillet; 1 Whole Wheat Tortilla; 2 Tbsp Panko Breadcrumbs; 1/2 cup Shredded Green Cabbage; 1 Tbsp Light Sour Cream; 1/4 Avocado; 1 Tbsp Lime Juice; 1/2 tsp Smoked Paprika; 1/2 tsp Ground Cumin; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these crispy fish tacos featuring tender 6-ounce cod fillets coated in a light panko crust, nestled in a whole wheat tortilla with a refreshing cabbage slaw, tangy light sour cream, and creamy avocado. A delightful balance of textures and flavors perfect for a nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38g

Fat

13g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 Whole Wheat Tortilla

2 Tbsp Panko Breadcrumbs

1/2 cup Shredded Green Cabbage

1 Tbsp Light Sour Cream

1/4 Avocado

1 Tbsp Lime Juice

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
In a shallow bowl, combine the panko breadcrumbs, smoked paprika, ground cumin, salt, and pepper.
3
Pat the cod fillet dry with paper towels, then press each side into the breadcrumb mixture to coat evenly.
4
Place the coated fish on the prepared baking sheet and lightly spray with cooking oil, if desired.
5
Bake in the oven for about 12-15 minutes until the fish is opaque and the coating is crispy.
6
While the fish is baking, prepare the slaw by combining the shredded cabbage with lime juice and a pinch of salt.
7
Warm the whole wheat tortilla in a dry skillet or microwave.
8
Assemble the tacos by placing the crispy fish on the tortilla, topping with cabbage slaw, a dollop of light sour cream, and avocado slices.
9
Serve immediately and enjoy your delicious crispy fish tacos.