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

Enjoy a light yet satisfying dinner featuring tender, flaky cod encrusted with a crunchy panko coating, baked to perfection and served in warm corn tortillas. Topped with a zesty citrus slaw, this dish bursts with fresh flavors and a delightful mix of textures.

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NUTRITION

289kcal
Protein
40.7g
Fat
2.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/8 cup Panko Breadcrumbs

1 Egg White

1/2 cup shredded Green Cabbage

1/4 medium Carrot (shredded)

1/4 lime Juice

1 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro (chopped)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, place the panko breadcrumbs.

  • 3

    Dip the cod fillet into the egg white, then coat evenly with the panko breadcrumbs. Place the breaded fish on the prepared baking sheet.

  • 4

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the coating is crisp.

  • 5

    While the fish bakes, prepare the citrus slaw by combining shredded cabbage, shredded carrot, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Mix well to ensure the flavors meld.

  • 6

    Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp paper towel for about 20 seconds.

  • 7

    Assemble the tacos by placing the crispy baked cod onto each tortilla and topping with a generous serving of citrus slaw.

  • 8

    Serve immediately and enjoy the fresh, vibrant flavors of your crispy baked fish tacos.

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

Enjoy a light yet satisfying dinner featuring tender, flaky cod encrusted with a crunchy panko coating, baked to perfection and served in warm corn tortillas. Topped with a zesty citrus slaw, this dish bursts with fresh flavors and a delightful mix of textures.

NUTRITION

289kcal
Protein
40.7g
Fat
2.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/8 cup Panko Breadcrumbs

1 Egg White

1/2 cup shredded Green Cabbage

1/4 medium Carrot (shredded)

1/4 lime Juice

1 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro (chopped)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, place the panko breadcrumbs.

  • 3

    Dip the cod fillet into the egg white, then coat evenly with the panko breadcrumbs. Place the breaded fish on the prepared baking sheet.

  • 4

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the coating is crisp.

  • 5

    While the fish bakes, prepare the citrus slaw by combining shredded cabbage, shredded carrot, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Mix well to ensure the flavors meld.

  • 6

    Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp paper towel for about 20 seconds.

  • 7

    Assemble the tacos by placing the crispy baked cod onto each tortilla and topping with a generous serving of citrus slaw.

  • 8

    Serve immediately and enjoy the fresh, vibrant flavors of your crispy baked fish tacos.