Crispy Baked Fish Tacos with Fresh 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 Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light yet flavor-packed fish tacos featuring a perfectly baked cod fillet with a crispy panko coating, nestled in soft corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy lime-yogurt dressing and a hint of creamy avocado.

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NUTRITION

421kcal
Protein
44.0g
Fat
8.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado

2 tbsp Panko Bread Crumbs

Cooking Spray

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Season the cod fillet with salt and pepper. Lightly coat the fillet with panko bread crumbs for a crunchy exterior.

  • 3

    Place the breaded fish on the baking sheet, spray lightly with cooking spray, and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    In a bowl, combine shredded cabbage with nonfat Greek yogurt and lime juice. Toss until the slaw is evenly coated, and season with salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until soft.

  • 6

    Assemble the tacos by placing the baked fish onto a tortilla, topping with a generous portion of cabbage slaw, and finishing with slices of avocado.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Fish Tacos with Fresh 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 Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light yet flavor-packed fish tacos featuring a perfectly baked cod fillet with a crispy panko coating, nestled in soft corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy lime-yogurt dressing and a hint of creamy avocado.

NUTRITION

421kcal
Protein
44.0g
Fat
8.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado

2 tbsp Panko Bread Crumbs

Cooking Spray

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Season the cod fillet with salt and pepper. Lightly coat the fillet with panko bread crumbs for a crunchy exterior.

  • 3

    Place the breaded fish on the baking sheet, spray lightly with cooking spray, and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    In a bowl, combine shredded cabbage with nonfat Greek yogurt and lime juice. Toss until the slaw is evenly coated, and season with salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until soft.

  • 6

    Assemble the tacos by placing the baked fish onto a tortilla, topping with a generous portion of cabbage slaw, and finishing with slices of avocado.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.