Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on classic tacos with flaky, crispy cod paired with a tangy, crunchy cabbage slaw. Fresh lime and a dollop of nonfat Greek yogurt bring brightness to each bite, making this meal a delightful balance of texture and flavor.

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NUTRITION

360kcal
Protein
36.3g
Fat
9.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (~140g)

2 Corn Tortillas (~28g each)

1 cup shredded Red Cabbage (~89g)

1/2 medium Carrot shredded (~30g)

1/4 Avocado (~50g)

2 tbsp Nonfat Greek Yogurt (~30g)

1 tbsp Lime Juice (~15g)

1/4 cup Panko Bread Crumbs (~15g)

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, cumin, and chili powder.

  • 3

    Coat the fish lightly with panko breadcrumbs to add a crispy texture. Place the fish on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw: In a bowl, combine shredded red cabbage, shredded carrot, a squeeze of lime juice, and a pinch of salt. Toss well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with fresh slaw, a few slices of avocado, and a drizzle of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy your vibrant, crispy fish tacos.

Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on classic tacos with flaky, crispy cod paired with a tangy, crunchy cabbage slaw. Fresh lime and a dollop of nonfat Greek yogurt bring brightness to each bite, making this meal a delightful balance of texture and flavor.

NUTRITION

360kcal
Protein
36.3g
Fat
9.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (~140g)

2 Corn Tortillas (~28g each)

1 cup shredded Red Cabbage (~89g)

1/2 medium Carrot shredded (~30g)

1/4 Avocado (~50g)

2 tbsp Nonfat Greek Yogurt (~30g)

1 tbsp Lime Juice (~15g)

1/4 cup Panko Bread Crumbs (~15g)

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, cumin, and chili powder.

  • 3

    Coat the fish lightly with panko breadcrumbs to add a crispy texture. Place the fish on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw: In a bowl, combine shredded red cabbage, shredded carrot, a squeeze of lime juice, and a pinch of salt. Toss well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with fresh slaw, a few slices of avocado, and a drizzle of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy your vibrant, crispy fish tacos.