Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Savor the light crunch and refreshing zest of these baked fish tacos. Delicate cod fillets are lightly breaded with panko, baked to crispy perfection, and nestled in warm corn tortillas, then topped with a refreshing, tangy cabbage-carrot slaw with a hint of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

320kcal
Protein
30.9g
Fat
4g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet (113g)

1/4 cup Panko Bread Crumbs (20g)

2 Corn Tortillas (56g total)

3/4 cup Shredded Cabbage (50g)

1/4 cup Shredded Carrot (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tbsp Lime Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the cod fillets with salt and pepper. Lightly coat each fillet in the panko bread crumbs, pressing gently to adhere.

  • 3

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    Meanwhile, combine the shredded cabbage and carrot in a bowl. In a small bowl, mix the Greek yogurt with lime juice, and season with a pinch of salt and pepper. Toss the slaw with the dressing until evenly coated.

  • 5

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

  • 6

    Assemble the tacos by placing a piece of baked cod on each tortilla, then top with a generous spoonful of the fresh slaw.

  • 7

    Serve immediately and enjoy your light, flavorful fish tacos.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Savor the light crunch and refreshing zest of these baked fish tacos. Delicate cod fillets are lightly breaded with panko, baked to crispy perfection, and nestled in warm corn tortillas, then topped with a refreshing, tangy cabbage-carrot slaw with a hint of Greek yogurt.

NUTRITION

320kcal
Protein
30.9g
Fat
4g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet (113g)

1/4 cup Panko Bread Crumbs (20g)

2 Corn Tortillas (56g total)

3/4 cup Shredded Cabbage (50g)

1/4 cup Shredded Carrot (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the cod fillets with salt and pepper. Lightly coat each fillet in the panko bread crumbs, pressing gently to adhere.

  • 3

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    Meanwhile, combine the shredded cabbage and carrot in a bowl. In a small bowl, mix the Greek yogurt with lime juice, and season with a pinch of salt and pepper. Toss the slaw with the dressing until evenly coated.

  • 5

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

  • 6

    Assemble the tacos by placing a piece of baked cod on each tortilla, then top with a generous spoonful of the fresh slaw.

  • 7

    Serve immediately and enjoy your light, flavorful fish tacos.