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 light and crispy baked fish tacos featuring tender cod fillets coated in a crunchy whole wheat breadcrumb crust, tucked into warm corn tortillas. Fresh, tangy slaw made from shredded cabbage, carrots, and a dollop of creamy Greek yogurt elevates this dish to a satisfying meal perfect for a balanced dinner.

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NUTRITION

347kcal
Protein
36.3g
Fat
3.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

2 tbsp Whole Wheat Breadcrumbs

1 Egg White

1 Lime Wedge

Spices: Cumin, Paprika, Salt, Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, a pinch of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillet dry. Lightly brush with egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Stir in the nonfat Greek yogurt, a squeeze of lime juice, and season with salt and pepper to taste to create the fresh slaw.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Assemble the taco by placing the crispy fish on the warm tortilla, topping with a generous serving of fresh slaw, and finishing with an extra squeeze of lime.

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 light and crispy baked fish tacos featuring tender cod fillets coated in a crunchy whole wheat breadcrumb crust, tucked into warm corn tortillas. Fresh, tangy slaw made from shredded cabbage, carrots, and a dollop of creamy Greek yogurt elevates this dish to a satisfying meal perfect for a balanced dinner.

NUTRITION

347kcal
Protein
36.3g
Fat
3.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

2 tbsp Whole Wheat Breadcrumbs

1 Egg White

1 Lime Wedge

Spices: Cumin, Paprika, Salt, Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, a pinch of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillet dry. Lightly brush with egg white, then coat evenly with the breadcrumb mixture.

  • 4

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

  • 5

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Stir in the nonfat Greek yogurt, a squeeze of lime juice, and season with salt and pepper to taste to create the fresh slaw.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Assemble the taco by placing the crispy fish on the warm tortilla, topping with a generous serving of fresh slaw, and finishing with an extra squeeze of lime.