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 these light yet satisfying fish tacos featuring tender, baked cod with a perfectly crispy panko crust, paired with a vibrant, tangy cabbage slaw drizzled with a creamy Greek yogurt dressing. Each bite bursts with fresh flavors, zesty lime, and a hint of spice, making it a deliciously balanced meal.

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NUTRITION

344kcal
Protein
41g
Fat
7.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

Spices to taste (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the cod fillet dry, and season with salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Brush the cod lightly with olive oil and coat it evenly with panko breadcrumbs.

  • 4

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is cooked through and the crust is crisp.

  • 5

    Meanwhile, combine the shredded green cabbage in a bowl with Greek yogurt, lime juice, and a pinch of salt and pepper to create the slaw.

  • 6

    Warm the corn tortillas briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing a portion of the baked fish onto each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.

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 these light yet satisfying fish tacos featuring tender, baked cod with a perfectly crispy panko crust, paired with a vibrant, tangy cabbage slaw drizzled with a creamy Greek yogurt dressing. Each bite bursts with fresh flavors, zesty lime, and a hint of spice, making it a deliciously balanced meal.

NUTRITION

344kcal
Protein
41g
Fat
7.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

Spices to taste (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the cod fillet dry, and season with salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Brush the cod lightly with olive oil and coat it evenly with panko breadcrumbs.

  • 4

    Place the breaded cod on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is cooked through and the crust is crisp.

  • 5

    Meanwhile, combine the shredded green cabbage in a bowl with Greek yogurt, lime juice, and a pinch of salt and pepper to create the slaw.

  • 6

    Warm the corn tortillas briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing a portion of the baked fish onto each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.