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 dinner featuring tender cod fillets with a crunchy, baked panko crust nestled in warm corn tortillas. Topped with a vibrant red cabbage slaw and a hint of lime, these fish tacos deliver a delightful combination of textures and bright, zesty flavors that are both satisfying and nutritious.

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NUTRITION

434kcal
Protein
34.1g
Fat
15.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1 tablespoon Lime Juice

Spice mix (Smoked Paprika, Garlic Powder, Salt & Pepper)

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, smoked paprika, and garlic powder.

  • 3

    Lightly coat the fillet with olive oil, then press it into the panko breadcrumbs to form a crispy coating.

  • 4

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

  • 5

    While the fish is baking, combine the shredded red cabbage with lime juice, a pinch of salt, and a dash of smoked paprika in a bowl. If desired, add a few drops of olive oil for extra flavor.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the tacos by placing the baked fish onto the tortillas, topping them with the fresh cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately with an extra wedge of lime if desired.

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 dinner featuring tender cod fillets with a crunchy, baked panko crust nestled in warm corn tortillas. Topped with a vibrant red cabbage slaw and a hint of lime, these fish tacos deliver a delightful combination of textures and bright, zesty flavors that are both satisfying and nutritious.

NUTRITION

434kcal
Protein
34.1g
Fat
15.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1 tablespoon Lime Juice

Spice mix (Smoked Paprika, Garlic Powder, Salt & Pepper)

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, smoked paprika, and garlic powder.

  • 3

    Lightly coat the fillet with olive oil, then press it into the panko breadcrumbs to form a crispy coating.

  • 4

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

  • 5

    While the fish is baking, combine the shredded red cabbage with lime juice, a pinch of salt, and a dash of smoked paprika in a bowl. If desired, add a few drops of olive oil for extra flavor.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the tacos by placing the baked fish onto the tortillas, topping them with the fresh cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately with an extra wedge of lime if desired.