Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy a vibrant twist on fish tacos with a crispy battered cod fillet nestled in a warm whole wheat tortilla. Fresh shredded cabbage meets a tangy yogurt dressing and creamy avocado to complement the light crunch of panko-crusted fish. A refreshing squeeze of lime and a sprinkle of cilantro brighten up this meal, perfect for a balanced dinner or even a flexible lunch.

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NUTRITION

422kcal
Protein
34g
Fat
15g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 medium Whole Wheat Tortilla

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 Lime wedge

1 tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, mix the panko breadcrumbs with a drizzle of olive oil. Dredge the cod in the breadcrumb mixture, ensuring an even, crispy coating.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes, until the fish is cooked through and the coating is golden.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage with a squeeze of lime juice and a pinch of salt. In a small bowl, mix the nonfat Greek yogurt with a little additional lime juice to create a tangy sauce.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping with the cabbage slaw, a drizzle of the yogurt sauce, and finishing with avocado slices.

  • 8

    Garnish with fresh cilantro and serve immediately with an extra lime wedge if desired.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy a vibrant twist on fish tacos with a crispy battered cod fillet nestled in a warm whole wheat tortilla. Fresh shredded cabbage meets a tangy yogurt dressing and creamy avocado to complement the light crunch of panko-crusted fish. A refreshing squeeze of lime and a sprinkle of cilantro brighten up this meal, perfect for a balanced dinner or even a flexible lunch.

NUTRITION

422kcal
Protein
34g
Fat
15g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 medium Whole Wheat Tortilla

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 Lime wedge

1 tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, mix the panko breadcrumbs with a drizzle of olive oil. Dredge the cod in the breadcrumb mixture, ensuring an even, crispy coating.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes, until the fish is cooked through and the coating is golden.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage with a squeeze of lime juice and a pinch of salt. In a small bowl, mix the nonfat Greek yogurt with a little additional lime juice to create a tangy sauce.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping with the cabbage slaw, a drizzle of the yogurt sauce, and finishing with avocado slices.

  • 8

    Garnish with fresh cilantro and serve immediately with an extra lime wedge if desired.