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 twist on fish tacos featuring tender baked cod with a light, crispy whole wheat panko crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw lightly dressed with Greek yogurt and lime. This dish offers an enticing blend of textures and flavors, making it a delightful option for a healthy dinner.

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NUTRITION

371kcal
Protein
43.4g
Fat
8.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

1/4 small Red Onion

1 tbsp Cilantro

Chili Powder, Salt, and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry and season them lightly with chili powder, salt, and pepper.

  • 3

    Place the whole wheat panko breadcrumbs in a shallow dish. Brush the fillets lightly with olive oil, then coat them evenly with the breadcrumbs.

  • 4

    Arrange the breaded cod on a lined baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh cabbage slaw by combining shredded green cabbage, finely sliced red onion, Greek yogurt, and lime juice in a bowl. Toss well to combine and season with salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish in each tortilla and topping with a generous scoop of cabbage slaw.

  • 8

    Garnish with chopped cilantro and 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 twist on fish tacos featuring tender baked cod with a light, crispy whole wheat panko crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw lightly dressed with Greek yogurt and lime. This dish offers an enticing blend of textures and flavors, making it a delightful option for a healthy dinner.

NUTRITION

371kcal
Protein
43.4g
Fat
8.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

1/4 small Red Onion

1 tbsp Cilantro

Chili Powder, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry and season them lightly with chili powder, salt, and pepper.

  • 3

    Place the whole wheat panko breadcrumbs in a shallow dish. Brush the fillets lightly with olive oil, then coat them evenly with the breadcrumbs.

  • 4

    Arrange the breaded cod on a lined baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh cabbage slaw by combining shredded green cabbage, finely sliced red onion, Greek yogurt, and lime juice in a bowl. Toss well to combine and season with salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish in each tortilla and topping with a generous scoop of cabbage slaw.

  • 8

    Garnish with chopped cilantro and serve immediately.