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 light and flavorful meal featuring crispy baked cod tacos layered with a zesty cabbage slaw. This dish combines the delicate taste of baked fish with the crunch of fresh veggies and a tangy lime-yogurt dressing, bringing a vibrant twist to a classic taco that's as nutritious as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

388kcal
Protein
37.9g
Fat
5.7g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 medium Carrot, shredded

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the panko breadcrumbs with a pinch of your favorite spices like paprika, garlic powder, and black pepper.

  • 3

    Dip the cod fillet into the egg white, ensuring it is fully coated, then dredge in the breadcrumb mixture to create an even crust.

  • 4

    Place the coated fish onto the baking tray, lightly spray with olive oil, and bake for 12-15 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. In a separate small bowl, whisk together the Greek yogurt and lime juice to make a tangy slaw dressing. Pour the dressing over the slaw and toss to coat evenly.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the crispy baked fish onto each tortilla, then top with a generous helping of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, balanced meal.

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 light and flavorful meal featuring crispy baked cod tacos layered with a zesty cabbage slaw. This dish combines the delicate taste of baked fish with the crunch of fresh veggies and a tangy lime-yogurt dressing, bringing a vibrant twist to a classic taco that's as nutritious as it is delicious.

NUTRITION

388kcal
Protein
37.9g
Fat
5.7g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 medium Carrot, shredded

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the panko breadcrumbs with a pinch of your favorite spices like paprika, garlic powder, and black pepper.

  • 3

    Dip the cod fillet into the egg white, ensuring it is fully coated, then dredge in the breadcrumb mixture to create an even crust.

  • 4

    Place the coated fish onto the baking tray, lightly spray with olive oil, and bake for 12-15 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. In a separate small bowl, whisk together the Greek yogurt and lime juice to make a tangy slaw dressing. Pour the dressing over the slaw and toss to coat evenly.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the crispy baked fish onto each tortilla, then top with a generous helping of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, balanced meal.