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 delightful fusion of crispy baked fish tucked inside soft corn tortillas, paired with a tangy fresh cabbage slaw. The dish features lightly breaded fish with a crisp finish, complemented by a refreshing squeeze of lime, cooling Greek yogurt, and a touch of creamy avocado for balance. This recipe is vibrant and satisfying, perfect for a nutritious meal any time of day.

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NUTRITION

329kcal
Protein
31.2g
Fat
10.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

4 tablespoons Panko Breadcrumbs

1 cup Shredded Cabbage

1 tablespoon Nonfat Greek Yogurt

1/4 Avocado

1 tablespoon Lime Juice

2 tablespoons Cilantro

2 sprays Olive Oil

Salt & Pepper to taste

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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 season with salt and pepper. Lightly coat it with a couple of sprays of olive oil.

  • 3

    Evenly sprinkle the panko breadcrumbs on the fish to form a light crust.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes, until the fish flakes easily with a fork and the breadcrumbs are crispy.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds each side or wrap them in a damp towel and microwave for 20 seconds.

  • 7

    Assemble the tacos by placing flakes of the baked fish onto the tortillas, topping with a generous scoop of cabbage slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 8

    Serve immediately and enjoy the fresh, vibrant flavors!

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 delightful fusion of crispy baked fish tucked inside soft corn tortillas, paired with a tangy fresh cabbage slaw. The dish features lightly breaded fish with a crisp finish, complemented by a refreshing squeeze of lime, cooling Greek yogurt, and a touch of creamy avocado for balance. This recipe is vibrant and satisfying, perfect for a nutritious meal any time of day.

NUTRITION

329kcal
Protein
31.2g
Fat
10.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

4 tablespoons Panko Breadcrumbs

1 cup Shredded Cabbage

1 tablespoon Nonfat Greek Yogurt

1/4 Avocado

1 tablespoon Lime Juice

2 tablespoons Cilantro

2 sprays Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season with salt and pepper. Lightly coat it with a couple of sprays of olive oil.

  • 3

    Evenly sprinkle the panko breadcrumbs on the fish to form a light crust.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes, until the fish flakes easily with a fork and the breadcrumbs are crispy.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds each side or wrap them in a damp towel and microwave for 20 seconds.

  • 7

    Assemble the tacos by placing flakes of the baked fish onto the tortillas, topping with a generous scoop of cabbage slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 8

    Serve immediately and enjoy the fresh, vibrant flavors!