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

Savor these light, crispy baked fish tacos featuring a perfectly seasoned cod fillet coated in crunchy panko breadcrumbs, nestled in warm whole wheat tortillas. A refreshing cabbage and carrot slaw dressed in zesty lime and olive oil adds a vibrant crunch, while a dollop of nonfat Greek yogurt finishes the dish with a tangy kick.

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NUTRITION

408kcal
Protein
38.1g
Fat
9.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Whole Wheat Tortillas

1 cup shredded Green Cabbage

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lime Juice

2 tablespoons Nonfat Greek Yogurt

Spices to taste (salt, pepper, paprika, cumin)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry and season both sides with salt, pepper, paprika, and cumin.

  • 3

    Lightly coat the cod with the panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded cod on a lined baking sheet and drizzle with a small amount of olive oil.

  • 5

    Bake for 12-15 minutes or until the fish is opaque and the coating is crispy.

  • 6

    While the fish bakes, combine shredded cabbage and grated carrot in a bowl.

  • 7

    Add lime juice, a pinch of salt and pepper to the slaw, and toss to combine.

  • 8

    Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds.

  • 9

    Once the fish is ready, break it into chunks and distribute evenly among the tortillas.

  • 10

    Top with the fresh cabbage slaw and drizzle nonfat Greek yogurt over the tacos.

  • 11

    Serve immediately and enjoy your crispy baked fish tacos with a burst of fresh flavor.

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

Savor these light, crispy baked fish tacos featuring a perfectly seasoned cod fillet coated in crunchy panko breadcrumbs, nestled in warm whole wheat tortillas. A refreshing cabbage and carrot slaw dressed in zesty lime and olive oil adds a vibrant crunch, while a dollop of nonfat Greek yogurt finishes the dish with a tangy kick.

NUTRITION

408kcal
Protein
38.1g
Fat
9.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Panko Breadcrumbs

2 Whole Wheat Tortillas

1 cup shredded Green Cabbage

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lime Juice

2 tablespoons Nonfat Greek Yogurt

Spices to taste (salt, pepper, paprika, cumin)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry and season both sides with salt, pepper, paprika, and cumin.

  • 3

    Lightly coat the cod with the panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded cod on a lined baking sheet and drizzle with a small amount of olive oil.

  • 5

    Bake for 12-15 minutes or until the fish is opaque and the coating is crispy.

  • 6

    While the fish bakes, combine shredded cabbage and grated carrot in a bowl.

  • 7

    Add lime juice, a pinch of salt and pepper to the slaw, and toss to combine.

  • 8

    Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds.

  • 9

    Once the fish is ready, break it into chunks and distribute evenly among the tortillas.

  • 10

    Top with the fresh cabbage slaw and drizzle nonfat Greek yogurt over the tacos.

  • 11

    Serve immediately and enjoy your crispy baked fish tacos with a burst of fresh flavor.