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 a lighter take on fish tacos featuring crisp baked cod with a crunchy panko coating, freshly wrapped in soft corn tortillas and topped with a vibrant, tangy cabbage slaw and a drizzle of Greek yogurt lime sauce. This dish brings together bright flavors and satisfying textures while keeping things lean and nutritious.

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NUTRITION

451kcal
Protein
51.7g
Fat
7.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

2 Tbsp Fresh Lime Juice

2 Tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, mix the panko breadcrumbs. In another small bowl, whisk the egg white.

  • 4

    Dip the cod fillet in egg white, then dredge in the panko breadcrumbs to coat evenly.

  • 5

    Place the breaded fish on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes until the fish flakes easily.

  • 6

    While the fish is baking, combine shredded cabbage and grated carrots in a bowl. Add lime juice and a pinch of salt, then toss to coat.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with a generous serving of fresh slaw, and drizzling the Greek yogurt over the top.

  • 9

    Serve immediately and enjoy your light, 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 a lighter take on fish tacos featuring crisp baked cod with a crunchy panko coating, freshly wrapped in soft corn tortillas and topped with a vibrant, tangy cabbage slaw and a drizzle of Greek yogurt lime sauce. This dish brings together bright flavors and satisfying textures while keeping things lean and nutritious.

NUTRITION

451kcal
Protein
51.7g
Fat
7.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

2 Tbsp Fresh Lime Juice

2 Tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, mix the panko breadcrumbs. In another small bowl, whisk the egg white.

  • 4

    Dip the cod fillet in egg white, then dredge in the panko breadcrumbs to coat evenly.

  • 5

    Place the breaded fish on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes until the fish flakes easily.

  • 6

    While the fish is baking, combine shredded cabbage and grated carrots in a bowl. Add lime juice and a pinch of salt, then toss to coat.

  • 7

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

  • 8

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with a generous serving of fresh slaw, and drizzling the Greek yogurt over the top.

  • 9

    Serve immediately and enjoy your light, flavorful fish tacos.