Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy a light yet satisfying twist on classic fish tacos with a crisp, baked cod fillet, served on a warm corn tortilla and topped with a refreshing cabbage slaw and a tangy Greek yogurt sauce. The crunch of the panko coating paired with the zesty, fresh flavors makes this dish a delightful option for a balanced meal.

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NUTRITION

419kcal
Protein
41.7g
Fat
6.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla (50g)

2 tbsp Whole Wheat Flour

2 tbsp Panko Breadcrumbs

2 tbsp Non-Fat Greek Yogurt

1 cup shredded Cabbage (50g)

1/8 Avocado

1 tbsp Lime Juice

1 tbsp chopped Cilantro

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat flour and panko breadcrumbs. Lightly season with a pinch of salt and pepper if desired.

  • 3

    Pat the cod fillet dry and coat it in the flour-panko mixture. For extra crispiness, you can spritz a little olive oil cooking spray on the fillet.

  • 4

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

  • 5

    While the fish is baking, prepare the slaw by mixing shredded cabbage with lime juice and chopped cilantro in a bowl.

  • 6

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until soft and pliable.

  • 7

    Assemble your taco by placing the baked fish onto the tortilla, topping it with the cabbage slaw, a drizzle of non-fat Greek yogurt, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your healthy, crispy fish tacos.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy a light yet satisfying twist on classic fish tacos with a crisp, baked cod fillet, served on a warm corn tortilla and topped with a refreshing cabbage slaw and a tangy Greek yogurt sauce. The crunch of the panko coating paired with the zesty, fresh flavors makes this dish a delightful option for a balanced meal.

NUTRITION

419kcal
Protein
41.7g
Fat
6.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla (50g)

2 tbsp Whole Wheat Flour

2 tbsp Panko Breadcrumbs

2 tbsp Non-Fat Greek Yogurt

1 cup shredded Cabbage (50g)

1/8 Avocado

1 tbsp Lime Juice

1 tbsp chopped Cilantro

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat flour and panko breadcrumbs. Lightly season with a pinch of salt and pepper if desired.

  • 3

    Pat the cod fillet dry and coat it in the flour-panko mixture. For extra crispiness, you can spritz a little olive oil cooking spray on the fillet.

  • 4

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

  • 5

    While the fish is baking, prepare the slaw by mixing shredded cabbage with lime juice and chopped cilantro in a bowl.

  • 6

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until soft and pliable.

  • 7

    Assemble your taco by placing the baked fish onto the tortilla, topping it with the cabbage slaw, a drizzle of non-fat Greek yogurt, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your healthy, crispy fish tacos.