Crispy Baked Fish Tacos with Crunchy Slaw

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

Crispy Baked Fish Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Crunchy Slaw

Enjoy these light yet flavorful crispy baked fish tacos featuring tender cod fillets coated in a crunchy panko crust, nestled in warm whole wheat tortillas and topped with a refreshing, tangy slaw. Finished with a creamy Greek yogurt dressing and a hint of avocado, this dish is as delightful to the palate as it is aligned with your nutritional goals.

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NUTRITION

477kcal
Protein
32.5g
Fat
15.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 medium Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 medium Avocado, sliced

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt, Pepper) to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine panko breadcrumbs with a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillet dry, drizzle lightly with olive oil, and press each side into the breadcrumb mixture to coat evenly.

  • 4

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

  • 5

    Meanwhile, in a bowl combine shredded cabbage and carrots. Stir in the Greek yogurt and a pinch of salt and pepper to create the crunchy slaw.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish onto the tortilla, topping with a generous serving of crunchy slaw and slices of avocado.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed meal.

Crispy Baked Fish Tacos with Crunchy Slaw

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

Crispy Baked Fish Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Crunchy Slaw

Enjoy these light yet flavorful crispy baked fish tacos featuring tender cod fillets coated in a crunchy panko crust, nestled in warm whole wheat tortillas and topped with a refreshing, tangy slaw. Finished with a creamy Greek yogurt dressing and a hint of avocado, this dish is as delightful to the palate as it is aligned with your nutritional goals.

NUTRITION

477kcal
Protein
32.5g
Fat
15.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 medium Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 medium Avocado, sliced

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine panko breadcrumbs with a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Pat the cod fillet dry, drizzle lightly with olive oil, and press each side into the breadcrumb mixture to coat evenly.

  • 4

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

  • 5

    Meanwhile, in a bowl combine shredded cabbage and carrots. Stir in the Greek yogurt and a pinch of salt and pepper to create the crunchy slaw.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of baked fish onto the tortilla, topping with a generous serving of crunchy slaw and slices of avocado.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed meal.