Crispy Baked Cod Fish Tacos

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

Crispy Baked Cod Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos

Enjoy these crispy baked cod fish tacos featuring tender cod fillets lightly coated in a crunchy panko crust, baked to perfection and tucked into warm corn tortillas. Topped with a refreshing cabbage slaw and a zesty Greek yogurt sauce, every bite delivers a satisfying balance of textures and flavors that make for a light yet protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
40.7g
Fat
6.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

2 tbsp Panko Bread Crumbs

1 tsp Olive Oil

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 Lime

2 tbsp Fresh Cilantro

Salt & Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and coat lightly with panko bread crumbs.

  • 3

    Bake the cod for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the cod bakes, prepare the slaw by combining shredded cabbage with a squeeze of lime juice, chopped cilantro, and a pinch of salt.

  • 5

    Mix the nonfat Greek yogurt with a tiny bit of lime juice and a dash of salt to create a simple sauce.

  • 6

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

  • 7

    Carefully flake the baked cod and assemble the tacos by placing cod onto each tortilla, topping with cabbage slaw, and drizzling the yogurt sauce over the top.

  • 8

    Finish with an extra squeeze of lime if desired and serve immediately.

Crispy Baked Cod Fish Tacos

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

Crispy Baked Cod Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos

Enjoy these crispy baked cod fish tacos featuring tender cod fillets lightly coated in a crunchy panko crust, baked to perfection and tucked into warm corn tortillas. Topped with a refreshing cabbage slaw and a zesty Greek yogurt sauce, every bite delivers a satisfying balance of textures and flavors that make for a light yet protein-packed meal.

NUTRITION

302kcal
Protein
40.7g
Fat
6.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

2 tbsp Panko Bread Crumbs

1 tsp Olive Oil

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 Lime

2 tbsp Fresh Cilantro

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and coat lightly with panko bread crumbs.

  • 3

    Bake the cod for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the cod bakes, prepare the slaw by combining shredded cabbage with a squeeze of lime juice, chopped cilantro, and a pinch of salt.

  • 5

    Mix the nonfat Greek yogurt with a tiny bit of lime juice and a dash of salt to create a simple sauce.

  • 6

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

  • 7

    Carefully flake the baked cod and assemble the tacos by placing cod onto each tortilla, topping with cabbage slaw, and drizzling the yogurt sauce over the top.

  • 8

    Finish with an extra squeeze of lime if desired and serve immediately.