Crispy Baked Fish Tacos with Zesty Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy a light yet satisfying dinner featuring crispy baked cod nestled in warm corn tortillas, topped with a refreshing, zesty cabbage slaw. Each bite offers a delightful crunch, tangy kick from lime and cilantro, and a balanced mix of protein and flavorful spices.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
36.6g
Fat
8.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    Lightly coat the cod with olive oil and then press it into the panko breadcrumbs to form an even crust.

  • 4

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

  • 5

    While the fish bakes, prepare the zesty cabbage slaw by combining shredded cabbage, Greek yogurt, lime juice, and chopped cilantro in a bowl. Season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into bite-sized pieces and placing them into the tortillas, then topping with a generous serving of the zesty cabbage slaw.

  • 8

    Serve immediately and enjoy your nutritious, flavorful dinner.

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy a light yet satisfying dinner featuring crispy baked cod nestled in warm corn tortillas, topped with a refreshing, zesty cabbage slaw. Each bite offers a delightful crunch, tangy kick from lime and cilantro, and a balanced mix of protein and flavorful spices.

NUTRITION

359kcal
Protein
36.6g
Fat
8.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    Lightly coat the cod with olive oil and then press it into the panko breadcrumbs to form an even crust.

  • 4

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

  • 5

    While the fish bakes, prepare the zesty cabbage slaw by combining shredded cabbage, Greek yogurt, lime juice, and chopped cilantro in a bowl. Season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into bite-sized pieces and placing them into the tortillas, then topping with a generous serving of the zesty cabbage slaw.

  • 8

    Serve immediately and enjoy your nutritious, flavorful dinner.