Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these crispy baked fish tacos that offer a delightful crunch and a burst of zesty freshness from the cabbage slaw. Featuring tender baked cod encrusted with a light whole wheat panko coating, served in soft corn tortillas and topped with a creamy Greek yogurt sauce and ripe avocado. Perfect for a balanced meal that satisfies your taste buds while aligning with your nutritional goals.

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NUTRITION

443kcal
Protein
41g
Fat
13.5g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko

2 Corn Tortillas (small)

1 cup Shredded Green Cabbage

1 tsp Olive Oil

1/4 Avocado

2 tbsp Fresh Salsa

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry, then lightly season with salt and pepper.

  • 3

    Dip the cod in a light coating of whole wheat panko, pressing gently so it adheres.

  • 4

    Place the coated fish on a lined baking sheet and bake for about 12-15 minutes, until cooked through and crispy.

  • 5

    Meanwhile, prepare the zesty slaw by combining shredded cabbage, lime juice, olive oil, and chopped cilantro in a bowl.

  • 6

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

  • 7

    Once the fish is ready, flake it into bite-size pieces and distribute evenly among the tortillas.

  • 8

    Top with a generous spoonful of the cabbage slaw, then drizzle with fresh salsa and a dollop of nonfat Greek yogurt.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these crispy baked fish tacos that offer a delightful crunch and a burst of zesty freshness from the cabbage slaw. Featuring tender baked cod encrusted with a light whole wheat panko coating, served in soft corn tortillas and topped with a creamy Greek yogurt sauce and ripe avocado. Perfect for a balanced meal that satisfies your taste buds while aligning with your nutritional goals.

NUTRITION

443kcal
Protein
41g
Fat
13.5g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko

2 Corn Tortillas (small)

1 cup Shredded Green Cabbage

1 tsp Olive Oil

1/4 Avocado

2 tbsp Fresh Salsa

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry, then lightly season with salt and pepper.

  • 3

    Dip the cod in a light coating of whole wheat panko, pressing gently so it adheres.

  • 4

    Place the coated fish on a lined baking sheet and bake for about 12-15 minutes, until cooked through and crispy.

  • 5

    Meanwhile, prepare the zesty slaw by combining shredded cabbage, lime juice, olive oil, and chopped cilantro in a bowl.

  • 6

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

  • 7

    Once the fish is ready, flake it into bite-size pieces and distribute evenly among the tortillas.

  • 8

    Top with a generous spoonful of the cabbage slaw, then drizzle with fresh salsa and a dollop of nonfat Greek yogurt.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.