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 delightful twist on tacos with lightly seasoned, crispy baked white fish nestled in corn tortillas, topped with a zesty fresh cabbage slaw and a dollop of cool Greek yogurt. This meal offers a satisfying crunch and a burst of bright citrus flavors, ideal for a wholesome dinner that delights both the palate and body.

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NUTRITION

310kcal
Protein
31.4g
Fat
8.0g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet (Cod)

1/4 cup Whole Wheat Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

1 tsp Chili Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine whole wheat panko breadcrumbs, chili powder, salt, and black pepper.

  • 3

    Pat the fish fillet dry and lightly coat it with the breadcrumb mixture on all sides.

  • 4

    Place the fish on the prepared baking sheet and bake for 10-12 minutes, until the fish is just cooked through and the coating is crisp.

  • 5

    Meanwhile, in a mixing bowl, toss the shredded cabbage with lime juice and nonfat Greek yogurt to create a creamy, tangy slaw. Add a pinch of salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrapped in a damp cloth in the microwave for about 20 seconds.

  • 7

    Assemble each taco by placing a piece of baked fish on a tortilla, topping with a generous spoonful of cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately while warm, enjoying the balance of crispy fish and refreshing slaw.

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 delightful twist on tacos with lightly seasoned, crispy baked white fish nestled in corn tortillas, topped with a zesty fresh cabbage slaw and a dollop of cool Greek yogurt. This meal offers a satisfying crunch and a burst of bright citrus flavors, ideal for a wholesome dinner that delights both the palate and body.

NUTRITION

310kcal
Protein
31.4g
Fat
8.0g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet (Cod)

1/4 cup Whole Wheat Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

1 tsp Chili Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine whole wheat panko breadcrumbs, chili powder, salt, and black pepper.

  • 3

    Pat the fish fillet dry and lightly coat it with the breadcrumb mixture on all sides.

  • 4

    Place the fish on the prepared baking sheet and bake for 10-12 minutes, until the fish is just cooked through and the coating is crisp.

  • 5

    Meanwhile, in a mixing bowl, toss the shredded cabbage with lime juice and nonfat Greek yogurt to create a creamy, tangy slaw. Add a pinch of salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrapped in a damp cloth in the microwave for about 20 seconds.

  • 7

    Assemble each taco by placing a piece of baked fish on a tortilla, topping with a generous spoonful of cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately while warm, enjoying the balance of crispy fish and refreshing slaw.