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 light and crispy baked cod fish tacos featuring tender, flaky cod lightly breaded with whole-grain panko, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt lime sauce. Perfect for a satisfying meal that balances crunch, tang, and savory flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

306kcal
Protein
31.5g
Fat
5.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole-Grain Panko Breadcrumbs

1 Avocado Slice

1 tbsp Lime Juice

Olive Oil Spray

Spices (Cumin, Paprika, Salt, Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and season both sides with cumin, paprika, salt, and pepper.

  • 3

    Lightly spray the fillets with olive oil spray. Press the fillets into the whole-grain panko breadcrumbs to coat evenly.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes, until the fish flakes easily with a fork and the coating is crisp.

  • 5

    While the fish is baking, prepare the cabbage slaw by combining the shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side.

  • 7

    Assemble the tacos by placing a piece of baked cod on each tortilla, topping it with a generous spoonful of cabbage slaw and an avocado slice. Drizzle with nonfat Greek yogurt for added creaminess.

  • 8

    Serve immediately and enjoy the combination of crispy, tangy, and savory flavors.

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 light and crispy baked cod fish tacos featuring tender, flaky cod lightly breaded with whole-grain panko, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt lime sauce. Perfect for a satisfying meal that balances crunch, tang, and savory flavors.

NUTRITION

306kcal
Protein
31.5g
Fat
5.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole-Grain Panko Breadcrumbs

1 Avocado Slice

1 tbsp Lime Juice

Olive Oil Spray

Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and season both sides with cumin, paprika, salt, and pepper.

  • 3

    Lightly spray the fillets with olive oil spray. Press the fillets into the whole-grain panko breadcrumbs to coat evenly.

  • 4

    Place the breaded cod on the baking sheet and bake for 12-15 minutes, until the fish flakes easily with a fork and the coating is crisp.

  • 5

    While the fish is baking, prepare the cabbage slaw by combining the shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side.

  • 7

    Assemble the tacos by placing a piece of baked cod on each tortilla, topping it with a generous spoonful of cabbage slaw and an avocado slice. Drizzle with nonfat Greek yogurt for added creaminess.

  • 8

    Serve immediately and enjoy the combination of crispy, tangy, and savory flavors.