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 these crisp baked fish tacos featuring a light panko-crusted cod fillet, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a dollop of tangy Greek yogurt sauce with a hint of creamy avocado. Perfect for a satisfying meal that delights the senses while keeping nutrition in check.

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NUTRITION

444kcal
Protein
38.7g
Fat
15.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet (113g)

2 Corn Tortillas (approx. 50g total)

1 cup Shredded Green Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 Avocado (50g)

2 tbsp Panko Breadcrumbs (14g)

1 Egg White (33g)

1 tsp Olive Oil Cooking Spray (4.5g)

1 tbsp Lime Juice (15g)

2 tbsp Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry, then lightly season with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another small dish, combine the panko breadcrumbs with a pinch of salt, pepper, and optionally a squeeze of lime juice for extra zest.

  • 4

    Dip the cod fillet into the egg white, ensuring it is fully coated, then gently press it into the breadcrumb mixture to form an even coating.

  • 5

    Place the breaded fish on the prepared baking sheet. Lightly spray the top with olive oil cooking spray.

  • 6

    Bake the fish in the preheated oven for about 12-15 minutes, or until the fish is opaque and lightly crisped on the outside.

  • 7

    While the fish bakes, prepare the fresh cabbage slaw by tossing the shredded cabbage with lime juice, chopped cilantro, and a small pinch of salt.

  • 8

    To build the tacos, warm the corn tortillas (either in a dry skillet or microwave), then layer with the baked fish, a generous spoonful of cabbage slaw, a drizzle of nonfat Greek yogurt, and finish with a few slices of avocado.

  • 9

    Serve immediately and enjoy your nutritious, crispy baked fish tacos.

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 these crisp baked fish tacos featuring a light panko-crusted cod fillet, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a dollop of tangy Greek yogurt sauce with a hint of creamy avocado. Perfect for a satisfying meal that delights the senses while keeping nutrition in check.

NUTRITION

444kcal
Protein
38.7g
Fat
15.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet (113g)

2 Corn Tortillas (approx. 50g total)

1 cup Shredded Green Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 Avocado (50g)

2 tbsp Panko Breadcrumbs (14g)

1 Egg White (33g)

1 tsp Olive Oil Cooking Spray (4.5g)

1 tbsp Lime Juice (15g)

2 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry, then lightly season with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another small dish, combine the panko breadcrumbs with a pinch of salt, pepper, and optionally a squeeze of lime juice for extra zest.

  • 4

    Dip the cod fillet into the egg white, ensuring it is fully coated, then gently press it into the breadcrumb mixture to form an even coating.

  • 5

    Place the breaded fish on the prepared baking sheet. Lightly spray the top with olive oil cooking spray.

  • 6

    Bake the fish in the preheated oven for about 12-15 minutes, or until the fish is opaque and lightly crisped on the outside.

  • 7

    While the fish bakes, prepare the fresh cabbage slaw by tossing the shredded cabbage with lime juice, chopped cilantro, and a small pinch of salt.

  • 8

    To build the tacos, warm the corn tortillas (either in a dry skillet or microwave), then layer with the baked fish, a generous spoonful of cabbage slaw, a drizzle of nonfat Greek yogurt, and finish with a few slices of avocado.

  • 9

    Serve immediately and enjoy your nutritious, crispy baked fish tacos.