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, flaky cod encrusted in a light panko coating, served in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. Each bite delivers a satisfying crunch balanced with creamy tanginess that makes this meal a delightful fusion of flavors and textures.

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NUTRITION

305kcal
Protein
35.9g
Fat
4.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/2 Lime (juice)

2 tbsp Nonfat Greek Yogurt

2 sprays Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Pat the cod fillets dry and season with salt and pepper. Dredge each fillet in panko breadcrumbs, ensuring an even, light coating.

  • 3

    Place the breaded cod on the baking sheet and spray the tops lightly with olive oil. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage and shredded carrot in a bowl. Squeeze the juice of half a lime over the slaw, season with a pinch of salt and pepper, and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing pieces of baked cod on each tortilla, topping with a generous scoop of cabbage slaw, and drizzling with nonfat Greek yogurt. 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, flaky cod encrusted in a light panko coating, served in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. Each bite delivers a satisfying crunch balanced with creamy tanginess that makes this meal a delightful fusion of flavors and textures.

NUTRITION

305kcal
Protein
35.9g
Fat
4.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/2 Lime (juice)

2 tbsp Nonfat Greek Yogurt

2 sprays Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Pat the cod fillets dry and season with salt and pepper. Dredge each fillet in panko breadcrumbs, ensuring an even, light coating.

  • 3

    Place the breaded cod on the baking sheet and spray the tops lightly with olive oil. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage and shredded carrot in a bowl. Squeeze the juice of half a lime over the slaw, season with a pinch of salt and pepper, and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing pieces of baked cod on each tortilla, topping with a generous scoop of cabbage slaw, and drizzling with nonfat Greek yogurt. Serve immediately.