Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on dinner with crispy baked fish tucked into warm corn tortillas, topped with a zesty cabbage slaw and a refreshing Greek yogurt drizzle. A perfect combination of textures and flavors that bring together crunchy, tangy, and savory notes to create a satisfying meal.

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NUTRITION

433kcal
Protein
35g
Fat
11.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz White Cod Fillet

2 tbsp Almond Flour

1 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

3 sprays Olive Oil

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and cut it into pieces sized for tacos.

  • 3

    In a shallow dish, combine almond flour and panko breadcrumbs. Lightly coat each fish piece in the mixture, pressing gently to adhere.

  • 4

    Place the coated fish on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 6

    Meanwhile, in a bowl, toss together shredded cabbage, shredded carrot, lime juice, and chopped cilantro to create a fresh slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 8

    Assemble the tacos by layering the crispy baked fish onto the tortillas, topping with a generous amount of cabbage slaw, and drizzling with Greek yogurt.

  • 9

    Serve immediately and enjoy your flavorful, healthy dinner.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on dinner with crispy baked fish tucked into warm corn tortillas, topped with a zesty cabbage slaw and a refreshing Greek yogurt drizzle. A perfect combination of textures and flavors that bring together crunchy, tangy, and savory notes to create a satisfying meal.

NUTRITION

433kcal
Protein
35g
Fat
11.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz White Cod Fillet

2 tbsp Almond Flour

1 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

3 sprays Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and cut it into pieces sized for tacos.

  • 3

    In a shallow dish, combine almond flour and panko breadcrumbs. Lightly coat each fish piece in the mixture, pressing gently to adhere.

  • 4

    Place the coated fish on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 6

    Meanwhile, in a bowl, toss together shredded cabbage, shredded carrot, lime juice, and chopped cilantro to create a fresh slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 8

    Assemble the tacos by layering the crispy baked fish onto the tortillas, topping with a generous amount of cabbage slaw, and drizzling with Greek yogurt.

  • 9

    Serve immediately and enjoy your flavorful, healthy dinner.