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

Savor these crispy baked fish tacos featuring tender 6-ounce cod fillets lightly coated in panko breadcrumbs and baked to perfection. Nestled in warm corn tortillas and topped with a zesty cabbage slaw tossed in fresh lime juice and cilantro, this dish offers a refreshing balance of textures and flavors that is both satisfying and health-conscious.

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NUTRITION

295kcal
Protein
35.4g
Fat
3.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1 tbsp Fresh Lime Juice

2 tbsp Fresh Salsa

2 tbsp Fresh Cilantro, chopped

Olive Oil Spray

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Coat the cod fillet evenly with olive oil spray, then dredge in the panko breadcrumbs ensuring all sides are covered.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is crisp.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded cabbage, fresh lime juice, salsa, and chopped cilantro in a bowl. Adjust salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by flaking the baked cod into bite-sized pieces, placing them in the tortillas, and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, 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

Savor these crispy baked fish tacos featuring tender 6-ounce cod fillets lightly coated in panko breadcrumbs and baked to perfection. Nestled in warm corn tortillas and topped with a zesty cabbage slaw tossed in fresh lime juice and cilantro, this dish offers a refreshing balance of textures and flavors that is both satisfying and health-conscious.

NUTRITION

295kcal
Protein
35.4g
Fat
3.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1 tbsp Fresh Lime Juice

2 tbsp Fresh Salsa

2 tbsp Fresh Cilantro, chopped

Olive Oil Spray

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Coat the cod fillet evenly with olive oil spray, then dredge in the panko breadcrumbs ensuring all sides are covered.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is crisp.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded cabbage, fresh lime juice, salsa, and chopped cilantro in a bowl. Adjust salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by flaking the baked cod into bite-sized pieces, placing them in the tortillas, and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, flavorful fish tacos.