Crispy Baked Cod Tacos with Zesty Slaw

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

Crispy Baked Cod Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Tacos with Zesty Slaw

Enjoy a light yet satisfying meal featuring tender baked cod coated in a crunchy panko crust, tucked into a warm corn tortilla and topped with a refreshing zesty slaw dressed in tangy Greek yogurt and lime. This well-balanced dish delivers vibrant flavors and textures perfect for a wholesome dinner.

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NUTRITION

325kcal
Protein
34g
Fat
7.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

2 oz Plain Nonfat Greek Yogurt

2 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Coat the cod in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the coated cod on a parchment-lined baking sheet and lightly drizzle with olive oil.

  • 5

    Bake the cod for 12-15 minutes until it turns golden and is cooked through.

  • 6

    While the cod bakes, prepare the zesty slaw by combining shredded cabbage, grated carrots, lime juice, Greek yogurt, and chopped cilantro in a bowl. Season with salt and pepper to taste.

  • 7

    Warm the corn tortilla in a dry skillet or microwave.

  • 8

    Assemble the tacos by placing the crispy baked cod on the tortilla and topping with a generous portion of the zesty slaw.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Cod Tacos with Zesty Slaw

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

Crispy Baked Cod Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Tacos with Zesty Slaw

Enjoy a light yet satisfying meal featuring tender baked cod coated in a crunchy panko crust, tucked into a warm corn tortilla and topped with a refreshing zesty slaw dressed in tangy Greek yogurt and lime. This well-balanced dish delivers vibrant flavors and textures perfect for a wholesome dinner.

NUTRITION

325kcal
Protein
34g
Fat
7.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

2 oz Plain Nonfat Greek Yogurt

2 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Coat the cod in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the coated cod on a parchment-lined baking sheet and lightly drizzle with olive oil.

  • 5

    Bake the cod for 12-15 minutes until it turns golden and is cooked through.

  • 6

    While the cod bakes, prepare the zesty slaw by combining shredded cabbage, grated carrots, lime juice, Greek yogurt, and chopped cilantro in a bowl. Season with salt and pepper to taste.

  • 7

    Warm the corn tortilla in a dry skillet or microwave.

  • 8

    Assemble the tacos by placing the crispy baked cod on the tortilla and topping with a generous portion of the zesty slaw.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.