Baked Crispy Fish Tacos with Fresh Cabbage Slaw

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

Baked Crispy Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos with Fresh Cabbage Slaw

Enjoy a burst of flavor in these baked crispy fish tacos featuring tender cod fillets lightly coated in a crunchy panko crust, paired with a refreshing cabbage slaw dressed in lime and Greek yogurt. Perfectly balanced, these tacos offer a delightful mix of textures and tastes with a satisfying crunch and zingy freshness that will make any meal feel gourmet.

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NUTRITION

373kcal
Protein
45.3g
Fat
2.9g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

2 tbsp Non-Fat Greek Yogurt

2 Corn Tortillas

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white and season with a pinch of salt, pepper, and the chili powder.

  • 3

    Place the panko breadcrumbs on a separate plate. Dip the cod fillet in the egg white mixture, ensuring it’s completely coated, then dredge in the panko to form a light crust.

  • 4

    Lay the coated cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily.

  • 5

    Meanwhile, combine the green cabbage, shredded carrot, lime juice, and Greek yogurt in a mixing bowl. Toss to blend well and season with a bit of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla and topping with a generous scoop of cabbage slaw.

  • 8

    Serve immediately with an extra wedge of lime if desired.

Baked Crispy Fish Tacos with Fresh Cabbage Slaw

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

Baked Crispy Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos with Fresh Cabbage Slaw

Enjoy a burst of flavor in these baked crispy fish tacos featuring tender cod fillets lightly coated in a crunchy panko crust, paired with a refreshing cabbage slaw dressed in lime and Greek yogurt. Perfectly balanced, these tacos offer a delightful mix of textures and tastes with a satisfying crunch and zingy freshness that will make any meal feel gourmet.

NUTRITION

373kcal
Protein
45.3g
Fat
2.9g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

2 tbsp Non-Fat Greek Yogurt

2 Corn Tortillas

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white and season with a pinch of salt, pepper, and the chili powder.

  • 3

    Place the panko breadcrumbs on a separate plate. Dip the cod fillet in the egg white mixture, ensuring it’s completely coated, then dredge in the panko to form a light crust.

  • 4

    Lay the coated cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily.

  • 5

    Meanwhile, combine the green cabbage, shredded carrot, lime juice, and Greek yogurt in a mixing bowl. Toss to blend well and season with a bit of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla and topping with a generous scoop of cabbage slaw.

  • 8

    Serve immediately with an extra wedge of lime if desired.