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 that bring a delightful crunch paired with a zesty, refreshing slaw. Perfectly balanced with flaky baked cod, a light panko crust, and tangy lime-infused cabbage slaw nestled in warm corn tortillas.

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NUTRITION

285kcal
Protein
35.4g
Fat
2.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

0.125 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Red Cabbage, shredded

0.25 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

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, whisk the egg white. In another small bowl, place the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Dip the cod fillet in the egg white, then coat evenly with the panko breadcrumbs. Place the coated fish on the prepared baking sheet.

  • 4

    Bake the fish for 12-15 minutes or until it is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl combine shredded red cabbage, shredded carrot, nonfat Greek yogurt, lime juice, salt, and pepper to create a fresh slaw.

  • 6

    Warm the corn tortillas either in a dry skillet or wrapped in foil in the oven for a few minutes.

  • 7

    Assemble the tacos by placing pieces of the baked fish into the tortillas and topping with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy!

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 that bring a delightful crunch paired with a zesty, refreshing slaw. Perfectly balanced with flaky baked cod, a light panko crust, and tangy lime-infused cabbage slaw nestled in warm corn tortillas.

NUTRITION

285kcal
Protein
35.4g
Fat
2.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

0.125 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Red Cabbage, shredded

0.25 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

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, whisk the egg white. In another small bowl, place the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Dip the cod fillet in the egg white, then coat evenly with the panko breadcrumbs. Place the coated fish on the prepared baking sheet.

  • 4

    Bake the fish for 12-15 minutes or until it is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl combine shredded red cabbage, shredded carrot, nonfat Greek yogurt, lime juice, salt, and pepper to create a fresh slaw.

  • 6

    Warm the corn tortillas either in a dry skillet or wrapped in foil in the oven for a few minutes.

  • 7

    Assemble the tacos by placing pieces of the baked fish into the tortillas and topping with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy!