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 these golden-brown, oven-crisp fish tacos loaded with tender, baked cod and a vibrant, crunchy cabbage slaw dressed with a zesty lime-Greek yogurt dressing. Perfectly balanced for a lighter meal that doesn’t skimp on flavor.

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NUTRITION

465kcal
Protein
49.3g
Fat
8.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Plain Greek Yogurt

1 portion Avocado (approx. 50g)

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another plate, spread out the panko breadcrumbs seasoned lightly with salt and pepper.

  • 3

    Pat the cod fillet dry and dip it into the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded cod onto the baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage, grated carrot, lime juice, chopped cilantro, and a drizzle of Greek yogurt in a bowl. Season with a pinch of salt and pepper.

  • 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 a generous spoonful of fresh slaw, and adding slices of avocado.

  • 8

    Finish with an extra squeeze of lime juice if desired, and serve immediately.

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 these golden-brown, oven-crisp fish tacos loaded with tender, baked cod and a vibrant, crunchy cabbage slaw dressed with a zesty lime-Greek yogurt dressing. Perfectly balanced for a lighter meal that doesn’t skimp on flavor.

NUTRITION

465kcal
Protein
49.3g
Fat
8.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Plain Greek Yogurt

1 portion Avocado (approx. 50g)

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another plate, spread out the panko breadcrumbs seasoned lightly with salt and pepper.

  • 3

    Pat the cod fillet dry and dip it into the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded cod onto the baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage, grated carrot, lime juice, chopped cilantro, and a drizzle of Greek yogurt in a bowl. Season with a pinch of salt and pepper.

  • 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 a generous spoonful of fresh slaw, and adding slices of avocado.

  • 8

    Finish with an extra squeeze of lime juice if desired, and serve immediately.