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 light, crispy baked cod tacos featuring a delicate panko crust paired with vibrant, tangy fresh slaw. This dish offers a satisfying crunch in every bite, with the perfect balance of lean protein and fresh vegetables wrapped in warm corn tortillas.

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NUTRITION

277kcal
Protein
29.3g
Fat
2.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Panko Breadcrumbs

2 Small Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

Cooking Spray

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly coat the fish and baking sheet with cooking spray.

  • 2

    Pat the cod fillet dry and lightly press the panko breadcrumbs onto both sides of the fish to form a thin crust.

  • 3

    Place the breadcrumb-coated cod on the baking sheet and bake in the oven for 12-15 minutes, until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage and carrots in a bowl. Add nonfat Greek yogurt, lime juice, and chopped cilantro. Toss until well combined.

  • 5

    Warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side until they are pliable.

  • 6

    Assemble the tacos by placing chunks of baked fish onto each tortilla, then top with a generous serving of the fresh slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh, tangy slaw.

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 light, crispy baked cod tacos featuring a delicate panko crust paired with vibrant, tangy fresh slaw. This dish offers a satisfying crunch in every bite, with the perfect balance of lean protein and fresh vegetables wrapped in warm corn tortillas.

NUTRITION

277kcal
Protein
29.3g
Fat
2.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Panko Breadcrumbs

2 Small Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro

Cooking Spray

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly coat the fish and baking sheet with cooking spray.

  • 2

    Pat the cod fillet dry and lightly press the panko breadcrumbs onto both sides of the fish to form a thin crust.

  • 3

    Place the breadcrumb-coated cod on the baking sheet and bake in the oven for 12-15 minutes, until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage and carrots in a bowl. Add nonfat Greek yogurt, lime juice, and chopped cilantro. Toss until well combined.

  • 5

    Warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side until they are pliable.

  • 6

    Assemble the tacos by placing chunks of baked fish onto each tortilla, then top with a generous serving of the fresh slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh, tangy slaw.