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 vibrant twist on tacos featuring delicately baked cod coated in a light panko crust, nestled in a warm corn tortilla and topped with a refreshing cabbage slaw and a tangy Greek yogurt lime drizzle. Each bite offers a satisfying crunch, balanced with the freshness of lime and cilantro.

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NUTRITION

354kcal
Protein
35.5g
Fat
4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Bread Crumbs

1 large Egg White

1 Corn Tortilla

1 cup Shredded Cabbage

1 tbsp Lime Juice

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. In a shallow dish, mix together the panko bread crumbs with a pinch of salt and pepper.

  • 3

    Lightly brush the cod with egg white to help the breadcrumbs adhere, then coat evenly with the panko mixture.

  • 4

    Place the crusted cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and the crust is golden and crispy.

  • 5

    While the fish bakes, prepare the slaw by tossing shredded cabbage with lime juice and fresh cilantro. Season lightly with salt if desired.

  • 6

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

  • 7

    Once the fish is done, flake it into pieces and layer it onto the tortilla. Top with the fresh slaw and drizzle the nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.

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 vibrant twist on tacos featuring delicately baked cod coated in a light panko crust, nestled in a warm corn tortilla and topped with a refreshing cabbage slaw and a tangy Greek yogurt lime drizzle. Each bite offers a satisfying crunch, balanced with the freshness of lime and cilantro.

NUTRITION

354kcal
Protein
35.5g
Fat
4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Panko Bread Crumbs

1 large Egg White

1 Corn Tortilla

1 cup Shredded Cabbage

1 tbsp Lime Juice

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. In a shallow dish, mix together the panko bread crumbs with a pinch of salt and pepper.

  • 3

    Lightly brush the cod with egg white to help the breadcrumbs adhere, then coat evenly with the panko mixture.

  • 4

    Place the crusted cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and the crust is golden and crispy.

  • 5

    While the fish bakes, prepare the slaw by tossing shredded cabbage with lime juice and fresh cilantro. Season lightly with salt if desired.

  • 6

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

  • 7

    Once the fish is done, flake it into pieces and layer it onto the tortilla. Top with the fresh slaw and drizzle the nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.