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 a vibrant twist on fish tacos featuring tender, flaky cod coated in a light, crispy whole wheat panko crust, nestled in soft corn tortillas and topped with a refreshing cabbage slaw drizzled with zesty lime and a hint of Greek yogurt. This dish balances texture, flavor, and nutrition perfectly for a satisfying meal any time of day.

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NUTRITION

350kcal
Protein
44.4g
Fat
7.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Whole Wheat Panko Breadcrumbs

1 large Egg White

1 cup shredded Green Cabbage

1 Tbsp Lime Juice

2 Tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Cilantro (chopped)

1 tsp Chili Powder

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, mix the whole wheat panko breadcrumbs with chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and lightly brush with olive oil. Dip the fillet into the egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage, lime juice, chopped cilantro, and a pinch of salt in a bowl.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked cod on each tortilla, topping with a generous spoonful of cabbage slaw, and drizzling with nonfat Greek yogurt.

  • 8

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

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 a vibrant twist on fish tacos featuring tender, flaky cod coated in a light, crispy whole wheat panko crust, nestled in soft corn tortillas and topped with a refreshing cabbage slaw drizzled with zesty lime and a hint of Greek yogurt. This dish balances texture, flavor, and nutrition perfectly for a satisfying meal any time of day.

NUTRITION

350kcal
Protein
44.4g
Fat
7.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Whole Wheat Panko Breadcrumbs

1 large Egg White

1 cup shredded Green Cabbage

1 Tbsp Lime Juice

2 Tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Cilantro (chopped)

1 tsp Chili Powder

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, mix the whole wheat panko breadcrumbs with chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and lightly brush with olive oil. Dip the fillet into the egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage, lime juice, chopped cilantro, and a pinch of salt in a bowl.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked cod on each tortilla, topping with a generous spoonful of cabbage slaw, and drizzling with nonfat Greek yogurt.

  • 8

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