Crispy Baked Fish Tacos with Creamy Slaw

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

Crispy Baked Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Slaw

Enjoy these light yet satisfying fish tacos featuring tender baked cod with a crispy panko coating, nestled in warm corn tortillas and topped with a refreshing, creamy cabbage slaw accented by a squeeze of lime.

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NUTRITION

370kcal
Protein
39.5g
Fat
3.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Lime wedge

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another shallow dish, place the panko breadcrumbs seasoned with salt and pepper.

  • 3

    Dip the cod fillet in the egg white, then dredge it in the seasoned panko until evenly coated.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish is baking, prepare the creamy slaw by tossing shredded cabbage and carrot with nonfat Greek yogurt and a squeeze of lime juice. Add salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by layering pieces of crispy baked cod onto each tortilla and topping with a generous serving of creamy slaw. Finish with an extra squeeze of lime if desired.

Crispy Baked Fish Tacos with Creamy Slaw

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

Crispy Baked Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Slaw

Enjoy these light yet satisfying fish tacos featuring tender baked cod with a crispy panko coating, nestled in warm corn tortillas and topped with a refreshing, creamy cabbage slaw accented by a squeeze of lime.

NUTRITION

370kcal
Protein
39.5g
Fat
3.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Lime wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another shallow dish, place the panko breadcrumbs seasoned with salt and pepper.

  • 3

    Dip the cod fillet in the egg white, then dredge it in the seasoned panko until evenly coated.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish is baking, prepare the creamy slaw by tossing shredded cabbage and carrot with nonfat Greek yogurt and a squeeze of lime juice. Add salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by layering pieces of crispy baked cod onto each tortilla and topping with a generous serving of creamy slaw. Finish with an extra squeeze of lime if desired.