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 yet satisfying fish tacos that combine tender, flaky cod with a crunchy whole wheat breadcrumb coating, served in a warm tortilla and topped with a tangy, crisp cabbage slaw and a refreshing avocado-lime drizzle. Perfect for a balanced dinner that’s both flavorful and aligned with your macro goals.

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NUTRITION

359kcal
Protein
42.1g
Fat
7.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

1 Egg White

1 Whole Wheat Tortilla

1 cup Shredded Cabbage

1/2 medium Shredded Carrot

1 tbsp Lime Juice

1/8 Avocado

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the whole wheat panko breadcrumbs with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Pat the cod fillet dry, then lightly coat it with the egg white, and dredge in the seasoned breadcrumbs ensuring an even, crispy layer.

  • 4

    Place the breadcrumb-coated cod onto the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Drizzle in the lime juice and gently toss.

  • 6

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

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping with the fresh slaw, and drizzling a thin layer of mashed avocado over the top.

  • 8

    Serve immediately and enjoy your crispy, flavorful fish tacos.

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 yet satisfying fish tacos that combine tender, flaky cod with a crunchy whole wheat breadcrumb coating, served in a warm tortilla and topped with a tangy, crisp cabbage slaw and a refreshing avocado-lime drizzle. Perfect for a balanced dinner that’s both flavorful and aligned with your macro goals.

NUTRITION

359kcal
Protein
42.1g
Fat
7.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

1 Egg White

1 Whole Wheat Tortilla

1 cup Shredded Cabbage

1/2 medium Shredded Carrot

1 tbsp Lime Juice

1/8 Avocado

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the whole wheat panko breadcrumbs with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Pat the cod fillet dry, then lightly coat it with the egg white, and dredge in the seasoned breadcrumbs ensuring an even, crispy layer.

  • 4

    Place the breadcrumb-coated cod onto the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Drizzle in the lime juice and gently toss.

  • 6

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

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping with the fresh slaw, and drizzling a thin layer of mashed avocado over the top.

  • 8

    Serve immediately and enjoy your crispy, flavorful fish tacos.