Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet satisfying twist on classic tacos. Delicate white fish is coated in a crunchy panko and egg white mixture, then baked to crispy perfection. Paired with a zesty, fresh cabbage slaw and served on warm corn tortillas, each bite delivers a burst of flavor and texture that’s perfect for a lean, nutritious meal.

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NUTRITION

349kcal
Protein
37.4g
Fat
3.6g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 small Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

2 tbsp Nonfat Greek Yogurt

1/2 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tbsp Cilantro

Spices: Cumin, Chili Powder, Salt, Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with paper towels. In a shallow bowl, combine the egg white and a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Place the panko breadcrumbs on a separate plate and season lightly with extra cumin and chili powder if desired.

  • 4

    Dip the cod fillet into the egg white mixture, ensuring it is well-coated, then dredge evenly in the panko breadcrumbs.

  • 5

    Transfer the coated fish onto the baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish is baking, prepare the slaw by mixing the shredded cabbage, shredded carrots, lime juice, and chopped cilantro in a bowl. Stir in the nonfat Greek yogurt and season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet or microwave briefly until soft and pliable.

  • 8

    Assemble the tacos by placing pieces of crispy baked cod onto each tortilla and topping with a generous spoonful of fresh cabbage slaw. Serve immediately with an extra squeeze of lime if desired.

Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet satisfying twist on classic tacos. Delicate white fish is coated in a crunchy panko and egg white mixture, then baked to crispy perfection. Paired with a zesty, fresh cabbage slaw and served on warm corn tortillas, each bite delivers a burst of flavor and texture that’s perfect for a lean, nutritious meal.

NUTRITION

349kcal
Protein
37.4g
Fat
3.6g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 small Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

2 tbsp Nonfat Greek Yogurt

1/2 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tbsp Cilantro

Spices: Cumin, Chili Powder, Salt, Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with paper towels. In a shallow bowl, combine the egg white and a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Place the panko breadcrumbs on a separate plate and season lightly with extra cumin and chili powder if desired.

  • 4

    Dip the cod fillet into the egg white mixture, ensuring it is well-coated, then dredge evenly in the panko breadcrumbs.

  • 5

    Transfer the coated fish onto the baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish is baking, prepare the slaw by mixing the shredded cabbage, shredded carrots, lime juice, and chopped cilantro in a bowl. Stir in the nonfat Greek yogurt and season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet or microwave briefly until soft and pliable.

  • 8

    Assemble the tacos by placing pieces of crispy baked cod onto each tortilla and topping with a generous spoonful of fresh cabbage slaw. Serve immediately with an extra squeeze of lime if desired.