Crispy Baked Fish Tacos with Zesty Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Savor these crispy baked fish tacos featuring tender, flaky cod fillets coated in a light almond flour crust and paired with a fresh, zesty cabbage slaw. Wrapped in soft corn tortillas, this dish delivers a satisfying crunch balanced by the tangy slaw, making it an ideal meal for a nourishing, flavor-packed lunch or dinner.

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NUTRITION

350kcal
Protein
34.1g
Fat
14.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Almond Flour

1 large Egg White

2 Corn Tortillas

1 cup Shredded Cabbage Mix

2 tbsp Shredded Carrots

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Cumin

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

    Pat the cod fillet dry and season with salt, pepper, cumin, and smoked paprika.

  • 3

    Prepare a breading station by placing almond flour in one shallow dish and the egg white in another.

  • 4

    Dip the cod fillet first into the egg white, then coat it evenly with almond flour.

  • 5

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

  • 6

    While the fish bakes, prepare the zesty slaw by combining the shredded cabbage, shredded carrots, lime juice, olive oil, and a pinch of salt and pepper in a bowl.

  • 7

    Warm the corn tortillas either in a dry skillet or wrapped in foil in the oven for the last few minutes of fish baking.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla and topping with a generous scoop of the zesty slaw.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos.

Crispy Baked Fish Tacos with Zesty Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Savor these crispy baked fish tacos featuring tender, flaky cod fillets coated in a light almond flour crust and paired with a fresh, zesty cabbage slaw. Wrapped in soft corn tortillas, this dish delivers a satisfying crunch balanced by the tangy slaw, making it an ideal meal for a nourishing, flavor-packed lunch or dinner.

NUTRITION

350kcal
Protein
34.1g
Fat
14.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Almond Flour

1 large Egg White

2 Corn Tortillas

1 cup Shredded Cabbage Mix

2 tbsp Shredded Carrots

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Cumin

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

    Pat the cod fillet dry and season with salt, pepper, cumin, and smoked paprika.

  • 3

    Prepare a breading station by placing almond flour in one shallow dish and the egg white in another.

  • 4

    Dip the cod fillet first into the egg white, then coat it evenly with almond flour.

  • 5

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

  • 6

    While the fish bakes, prepare the zesty slaw by combining the shredded cabbage, shredded carrots, lime juice, olive oil, and a pinch of salt and pepper in a bowl.

  • 7

    Warm the corn tortillas either in a dry skillet or wrapped in foil in the oven for the last few minutes of fish baking.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla and topping with a generous scoop of the zesty slaw.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos.