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

Enjoy these light and crispy baked fish tacos featuring tender cod fillets coated in a delicate whole wheat breadcrumb crust, nestled in warm corn tortillas and topped with a refreshing cabbage and carrot slaw dressed in tangy nonfat Greek yogurt and lime. A perfectly balanced meal that’s vibrant, satisfying, and ideal for a healthy dinner or lunch option.

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NUTRITION

265kcal
Protein
31.3g
Fat
2.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 mini Corn Tortillas

1 cup shredded Cabbage

1 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Whole Wheat Breadcrumbs

2 tbsp fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry with a paper towel. Lightly season with salt and pepper as desired.

  • 3

    Spread the whole wheat breadcrumbs evenly on a plate. Gently press the fillet into the breadcrumbs to create a light coating.

  • 4

    Place the breaded cod on a parchment-lined baking sheet. Bake for 12-15 minutes until the fish is opaque and slightly crispy on the outside.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. In a small separate bowl, mix the nonfat Greek yogurt with lime juice and chopped cilantro to create a tangy slaw dressing.

  • 6

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of the crispy baked cod into the tortillas and topping them with the fresh slaw.

  • 9

    Serve immediately and enjoy the burst of flavors and textures in every bite.

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

Enjoy these light and crispy baked fish tacos featuring tender cod fillets coated in a delicate whole wheat breadcrumb crust, nestled in warm corn tortillas and topped with a refreshing cabbage and carrot slaw dressed in tangy nonfat Greek yogurt and lime. A perfectly balanced meal that’s vibrant, satisfying, and ideal for a healthy dinner or lunch option.

NUTRITION

265kcal
Protein
31.3g
Fat
2.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 mini Corn Tortillas

1 cup shredded Cabbage

1 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Whole Wheat Breadcrumbs

2 tbsp fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry with a paper towel. Lightly season with salt and pepper as desired.

  • 3

    Spread the whole wheat breadcrumbs evenly on a plate. Gently press the fillet into the breadcrumbs to create a light coating.

  • 4

    Place the breaded cod on a parchment-lined baking sheet. Bake for 12-15 minutes until the fish is opaque and slightly crispy on the outside.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. In a small separate bowl, mix the nonfat Greek yogurt with lime juice and chopped cilantro to create a tangy slaw dressing.

  • 6

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of the crispy baked cod into the tortillas and topping them with the fresh slaw.

  • 9

    Serve immediately and enjoy the burst of flavors and textures in every bite.