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 these bright and crunchy baked fish tacos featuring a lightly seasoned cod fillet encrusted with crispy panko, nestled in warm corn tortillas and topped with a vibrant, tangy slaw. Every bite offers satisfying textures and fresh flavors that make for a perfectly balanced meal.

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NUTRITION

398kcal
Protein
40.2g
Fat
7.9g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Julienned Carrot

2 tbsp Lime Juice

1 tsp Olive Oil

Salt, Pepper & Garlic Powder to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the cod fillet with salt, pepper, and garlic powder.

  • 3

    Coat the seasoned cod evenly with the panko breadcrumbs, pressing lightly to adhere.

  • 4

    Place the breadcrumb-coated cod on a lined baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage and julienned carrot.

  • 6

    Drizzle with lime juice and olive oil, and toss to coat. Adjust seasoning with a pinch of salt if desired.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 8

    Assemble the tacos by flaking the baked fish into chunks, placing them into the tortillas, and topping generously with the fresh slaw.

  • 9

    Serve immediately and enjoy your vibrant, satisfying meal.

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 these bright and crunchy baked fish tacos featuring a lightly seasoned cod fillet encrusted with crispy panko, nestled in warm corn tortillas and topped with a vibrant, tangy slaw. Every bite offers satisfying textures and fresh flavors that make for a perfectly balanced meal.

NUTRITION

398kcal
Protein
40.2g
Fat
7.9g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Julienned Carrot

2 tbsp Lime Juice

1 tsp Olive Oil

Salt, Pepper & Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the cod fillet with salt, pepper, and garlic powder.

  • 3

    Coat the seasoned cod evenly with the panko breadcrumbs, pressing lightly to adhere.

  • 4

    Place the breadcrumb-coated cod on a lined baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage and julienned carrot.

  • 6

    Drizzle with lime juice and olive oil, and toss to coat. Adjust seasoning with a pinch of salt if desired.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 8

    Assemble the tacos by flaking the baked fish into chunks, placing them into the tortillas, and topping generously with the fresh slaw.

  • 9

    Serve immediately and enjoy your vibrant, satisfying meal.