YOUR SOLIN GENERATED RECIPE
Healthy Crispy Fish Tacos with Fresh Slaw
Enjoy a vibrant, healthful twist on traditional fish tacos with a light, crispy baked cod paired with a refreshing cabbage and carrot slaw. The combination of tender fish, crunchy coating, and tangy slaw wrapped in warm corn tortillas creates a balanced and satisfying meal bursting with flavor and texture.
INGREDIENTS
5 oz Cod Fillet
1/4 cup Panko Breadcrumbs
1 tsp Extra-Virgin Olive Oil
1 cup shredded Green Cabbage
1/4 cup shredded Carrots
2 Corn Tortillas
1 tbsp Lime Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and season lightly with salt and black pepper.
Coat the fish evenly with panko breadcrumbs, pressing gently to adhere.
Drizzle the fish with extra-virgin olive oil to help crisp the coating during baking.
Bake the breaded fish in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.
While the fish bakes, prepare the fresh slaw by combining shredded green cabbage and shredded carrots in a bowl. Drizzle with lime juice and toss to evenly coat.
Warm the corn tortillas in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for 20-30 seconds.
Assemble your tacos by placing pieces of the baked fish onto each tortilla and topping with a generous portion of the fresh slaw.
Serve immediately and enjoy the balanced, crispy textures and bright, zesty flavors.