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 light and crunchy twist on traditional fish tacos featuring tender, baked cod coated in a crisp panko crust. This dish is elevated with a refreshing cabbage slaw tossed in a tangy Greek yogurt-lime dressing, making it a balanced and satisfying meal perfect for any time of the day.

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NUTRITION

436kcal
Protein
41.8g
Fat
9.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 large Egg

1/4 cup Panko Breadcrumbs

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin Powder

1/2 tsp Paprika

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

    In a shallow bowl, beat the egg with a pinch of salt and pepper.

  • 3

    Place the panko breadcrumbs in another shallow dish and season with cumin, paprika, salt, and pepper.

  • 4

    Dip the cod fillet pieces into the egg wash, then coat evenly with the seasoned panko breadcrumbs.

  • 5

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

  • 6

    Meanwhile, in a mixing bowl, combine shredded cabbage, Greek yogurt, and lime juice. Toss to evenly coat and season with a little salt and pepper.

  • 7

    Warm the whole wheat tortilla in a dry skillet for 30 seconds on each side or wrap in foil and heat in the oven for a couple of minutes.

  • 8

    Assemble your tacos by placing a piece of baked fish onto the tortilla and topping with a generous portion of cabbage slaw.

  • 9

    Serve immediately with an extra squeeze of lime if desired.

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 light and crunchy twist on traditional fish tacos featuring tender, baked cod coated in a crisp panko crust. This dish is elevated with a refreshing cabbage slaw tossed in a tangy Greek yogurt-lime dressing, making it a balanced and satisfying meal perfect for any time of the day.

NUTRITION

436kcal
Protein
41.8g
Fat
9.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 large Egg

1/4 cup Panko Breadcrumbs

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin Powder

1/2 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, beat the egg with a pinch of salt and pepper.

  • 3

    Place the panko breadcrumbs in another shallow dish and season with cumin, paprika, salt, and pepper.

  • 4

    Dip the cod fillet pieces into the egg wash, then coat evenly with the seasoned panko breadcrumbs.

  • 5

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

  • 6

    Meanwhile, in a mixing bowl, combine shredded cabbage, Greek yogurt, and lime juice. Toss to evenly coat and season with a little salt and pepper.

  • 7

    Warm the whole wheat tortilla in a dry skillet for 30 seconds on each side or wrap in foil and heat in the oven for a couple of minutes.

  • 8

    Assemble your tacos by placing a piece of baked fish onto the tortilla and topping with a generous portion of cabbage slaw.

  • 9

    Serve immediately with an extra squeeze of lime if desired.