Crispy Baked Fish Tacos with Citrus Slaw

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

Crispy Baked Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Citrus Slaw

Savor the vibrant flavors of this crispy baked fish taco featuring tender cod fillets encrusted in a light panko coating, paired with a refreshing citrus slaw tossed with nonfat Greek yogurt and zesty lime. Each taco offers a delightful mix of textures and bright citrus notes, wrapped in warm corn tortillas for a balanced and delicious meal.

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NUTRITION

478kcal
Protein
51.4g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (60g total)

1/4 cup Panko Breadcrumbs (15g)

1 cup Shredded Red Cabbage (89g)

1/4 cup Julienned Carrot (30g)

1 handful Fresh Cilantro (5g)

1/4 cup Nonfat Greek Yogurt (60g)

2 Tbsp Lime Juice (30g)

1/4 medium Avocado, sliced (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, and a pinch of chili powder if desired. Dredge the fillet in panko breadcrumbs ensuring it’s evenly coated.

  • 3

    Place the breaded cod on a parchment-lined baking sheet and spray lightly with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, create the citrus slaw by combining shredded red cabbage, julienned carrots, and chopped fresh cilantro in a bowl. In a separate small bowl, mix the nonfat Greek yogurt with lime juice and a pinch of salt.

  • 5

    Pour the yogurt-lime dressing over the slaw and toss to combine.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with a generous serving of citrus slaw and a few avocado slices.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Fish Tacos with Citrus Slaw

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

Crispy Baked Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Citrus Slaw

Savor the vibrant flavors of this crispy baked fish taco featuring tender cod fillets encrusted in a light panko coating, paired with a refreshing citrus slaw tossed with nonfat Greek yogurt and zesty lime. Each taco offers a delightful mix of textures and bright citrus notes, wrapped in warm corn tortillas for a balanced and delicious meal.

NUTRITION

478kcal
Protein
51.4g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (60g total)

1/4 cup Panko Breadcrumbs (15g)

1 cup Shredded Red Cabbage (89g)

1/4 cup Julienned Carrot (30g)

1 handful Fresh Cilantro (5g)

1/4 cup Nonfat Greek Yogurt (60g)

2 Tbsp Lime Juice (30g)

1/4 medium Avocado, sliced (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, and a pinch of chili powder if desired. Dredge the fillet in panko breadcrumbs ensuring it’s evenly coated.

  • 3

    Place the breaded cod on a parchment-lined baking sheet and spray lightly with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, create the citrus slaw by combining shredded red cabbage, julienned carrots, and chopped fresh cilantro in a bowl. In a separate small bowl, mix the nonfat Greek yogurt with lime juice and a pinch of salt.

  • 5

    Pour the yogurt-lime dressing over the slaw and toss to combine.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with a generous serving of citrus slaw and a few avocado slices.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.