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 a healthy twist on tacos with tender baked cod fillets coated in crunchy panko and a refreshing cabbage slaw accented by creamy avocado and a splash of lime. This dish balances flavors and textures for a satisfying meal that's both nutritious and delicious.

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NUTRITION

456kcal
Protein
34.1g
Fat
16.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 Avocado

1 Lime wedge

Seasonings (Salt, Pepper, Smoked Paprika)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg. In another bowl, place the panko breadcrumbs mixed with a pinch of salt, pepper, and smoked paprika.

  • 3

    Dip the cod fillet first in the egg and then press into the panko breadcrumbs to coat evenly.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish is flaky and the coating is crispy.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage with diced avocado, a squeeze of lime, and a light sprinkle of salt. Toss gently.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous serving of fresh slaw, and finishing with an extra squeeze of lime if desired.

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 a healthy twist on tacos with tender baked cod fillets coated in crunchy panko and a refreshing cabbage slaw accented by creamy avocado and a splash of lime. This dish balances flavors and textures for a satisfying meal that's both nutritious and delicious.

NUTRITION

456kcal
Protein
34.1g
Fat
16.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 Avocado

1 Lime wedge

Seasonings (Salt, Pepper, Smoked Paprika)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg. In another bowl, place the panko breadcrumbs mixed with a pinch of salt, pepper, and smoked paprika.

  • 3

    Dip the cod fillet first in the egg and then press into the panko breadcrumbs to coat evenly.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish is flaky and the coating is crispy.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage with diced avocado, a squeeze of lime, and a light sprinkle of salt. Toss gently.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous serving of fresh slaw, and finishing with an extra squeeze of lime if desired.