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 take on fish tacos featuring tender cod coated in a light, crunchy panko crust baked to perfection. Paired with a zesty cabbage slaw dressed in a refreshing squeeze of lime and a dollop of creamy Greek yogurt, this dish offers a satisfying blend of textures and flavors ideal for a balanced meal.

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NUTRITION

384kcal
Protein
39.1g
Fat
4.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

2 tbsp Non-Fat Greek Yogurt

1/2 Lime (juiced)

Spices: Cumin, Chili Powder, Salt, Pepper

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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, whisk the egg white. In another bowl, place the panko breadcrumbs and season with cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry, then lightly brush or dip it into the egg white, followed by coating evenly with the seasoned panko breadcrumbs.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage with Greek yogurt, lime juice, and a pinch of salt and pepper in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet or wrap in foil and heat briefly in the oven.

  • 7

    Assemble the tacos by placing pieces of baked fish onto each tortilla, then topping with a generous scoop of fresh cabbage slaw. Serve immediately.

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 take on fish tacos featuring tender cod coated in a light, crunchy panko crust baked to perfection. Paired with a zesty cabbage slaw dressed in a refreshing squeeze of lime and a dollop of creamy Greek yogurt, this dish offers a satisfying blend of textures and flavors ideal for a balanced meal.

NUTRITION

384kcal
Protein
39.1g
Fat
4.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

2 tbsp Non-Fat Greek Yogurt

1/2 Lime (juiced)

Spices: Cumin, Chili Powder, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another bowl, place the panko breadcrumbs and season with cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry, then lightly brush or dip it into the egg white, followed by coating evenly with the seasoned panko breadcrumbs.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage with Greek yogurt, lime juice, and a pinch of salt and pepper in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet or wrap in foil and heat briefly in the oven.

  • 7

    Assemble the tacos by placing pieces of baked fish onto each tortilla, then topping with a generous scoop of fresh cabbage slaw. Serve immediately.