Name: Crispy Baked Fish Tacos with Fresh Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cod Fillet; 0.25 cup Panko Breadcrumbs; 2 Corn Tortillas; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrot; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Lime Juice; 0.5 tsp Smoked Paprika; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these light and crispy baked fish tacos featuring tender cod fillets coated in a crunchy panko crust, paired with a vibrant, tangy fresh slaw. The mix of textures and flavors creates a satisfying meal perfect for any time of day.

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NUTRITION

Protein

29.8g

Fat

4.1g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

0.25 cup Panko Breadcrumbs

2 Corn Tortillas

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

0.5 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
Season the cod fillet with salt, pepper, and smoked paprika. Lightly coat with the panko breadcrumbs by pressing the fillet into the crumbs.
3
Place the coated fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.
4
Meanwhile, combine shredded red cabbage and carrots in a bowl. Add nonfat Greek yogurt and lime juice, mixing well to create a fresh, tangy slaw. Season with salt and pepper to taste.
5
Warm the corn tortillas in a dry skillet or microwave briefly.
6
Assemble the tacos by breaking the baked fish into chunks, placing them on the tortillas, and topping with a generous serving of fresh slaw.
7
Serve immediately and enjoy the crunch and zest in every bite.