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 burst of freshness with these crispy baked fish tacos, featuring tender cod fillets encrusted in a light whole wheat breadcrumb coating, nestled in warm corn tortillas and topped with a vibrant cabbage slaw and a dollop of tangy Greek yogurt. A delightful fusion of textures and flavors, perfect for a nutritious and satisfying meal.

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NUTRITION

364kcal
Protein
40.4g
Fat
9.4g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

1 tsp Smoked Paprika

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

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

  • 3

    Pat the cod fillets dry and lightly brush them with olive oil. Press each fillet into the breadcrumb mixture to evenly coat.

  • 4

    Place the breaded fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with lime juice, chopped cilantro, a pinch of salt, and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing pieces of baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and finishing with a dollop of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy these light, crispy, and flavorful 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 a burst of freshness with these crispy baked fish tacos, featuring tender cod fillets encrusted in a light whole wheat breadcrumb coating, nestled in warm corn tortillas and topped with a vibrant cabbage slaw and a dollop of tangy Greek yogurt. A delightful fusion of textures and flavors, perfect for a nutritious and satisfying meal.

NUTRITION

364kcal
Protein
40.4g
Fat
9.4g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

1 tsp Smoked Paprika

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 breadcrumbs with smoked paprika, salt, and pepper.

  • 3

    Pat the cod fillets dry and lightly brush them with olive oil. Press each fillet into the breadcrumb mixture to evenly coat.

  • 4

    Place the breaded fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with lime juice, chopped cilantro, a pinch of salt, and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing pieces of baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and finishing with a dollop of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy these light, crispy, and flavorful fish tacos.