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 traditional tacos with lightly crispy baked cod nestled in warm corn tortillas, paired with a refreshing slaw of red cabbage and carrots tossed in a zesty non-fat Greek yogurt dressing. This dish blends textures and flavors perfectly, delivering a satisfying crunch with every bite while keeping it light and nutritious.

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NUTRITION

320kcal
Protein
41.4g
Fat
7.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Plain Greek Yogurt

1 tsp Olive Oil

Spices (Chili Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Dredge the fish in the panko breadcrumbs, pressing gently to adhere the crumbs to the surface.

  • 4

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

  • 5

    While the fish bakes, combine shredded red cabbage and carrot in a bowl. Stir in the Greek yogurt and a pinch of salt and pepper to create a tangy fresh slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla, topping with a generous spoonful of the fresh slaw, and finishing with an extra sprinkle of your preferred spices if desired.

  • 8

    Serve immediately and enjoy these light, crispy fish tacos.

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 traditional tacos with lightly crispy baked cod nestled in warm corn tortillas, paired with a refreshing slaw of red cabbage and carrots tossed in a zesty non-fat Greek yogurt dressing. This dish blends textures and flavors perfectly, delivering a satisfying crunch with every bite while keeping it light and nutritious.

NUTRITION

320kcal
Protein
41.4g
Fat
7.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Plain Greek Yogurt

1 tsp Olive Oil

Spices (Chili Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Dredge the fish in the panko breadcrumbs, pressing gently to adhere the crumbs to the surface.

  • 4

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

  • 5

    While the fish bakes, combine shredded red cabbage and carrot in a bowl. Stir in the Greek yogurt and a pinch of salt and pepper to create a tangy fresh slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla, topping with a generous spoonful of the fresh slaw, and finishing with an extra sprinkle of your preferred spices if desired.

  • 8

    Serve immediately and enjoy these light, crispy fish tacos.