YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod Tacos with Creamy Avocado Slaw
Enjoy a vibrant twist on traditional tacos with tender, flaky cod coated in a light, crispy panko crust and paired with a refreshing, creamy avocado slaw. The dish combines the satisfying crunch of baked fish with the cool zest of lime and cilantro, all wrapped in soft corn tortillas. Perfect for a balanced dinner that delights the senses.
INGREDIENTS
6 oz Cod Fillet
2 Corn Tortillas
2 Tbsp Whole Wheat Panko Bread Crumbs
1/4 Avocado
1/2 Cup Shredded Red Cabbage
1 Tbsp Nonfat Greek Yogurt
1 Tbsp Lime Juice
1 Tbsp Fresh Cilantro
Cooking Spray
Spices (Salt, Pepper, Paprika, Garlic Powder)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly coat the baking sheet with cooking spray.
Pat the cod fillets dry with a paper towel. Season both sides with salt, pepper, paprika, and garlic powder.
Lightly press the cod fillets into the whole wheat panko breadcrumbs to form a thin, even coating.
Place the breadcrumb-coated cod on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
While the cod is baking, prepare the avocado slaw by combining the shredded red cabbage, diced quarter avocado, nonfat Greek yogurt, lime juice, and chopped fresh cilantro in a bowl. Season with a pinch of salt and pepper.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Assemble the tacos by placing the crispy baked cod onto each tortilla and topping with a generous serving of the creamy avocado slaw.
Serve immediately and enjoy your healthy and flavorful meal.