Crispy Baked Fish Tacos with Creamy Slaw

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

Crispy Baked Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Slaw

Enjoy these delicious baked fish tacos featuring a crispy cod fillet coated in light panko breadcrumbs, nestled in warm corn tortillas and topped with a refreshing, tangy creamy slaw. Perfectly balanced and bursting with flavor, this dish is a clean, satisfying meal that works beautifully for dinner.

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NUTRITION

393kcal
Protein
42.3g
Fat
8.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil

Chili Powder, Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Lightly season the cod fillet with salt, pepper, and a sprinkle of chili powder.

  • 3

    Brush the fillet with olive oil and then lightly press panko breadcrumbs onto the top to form a crunchy coating.

  • 4

    Place the fish on the baking sheet and bake for about 12-15 minutes until the fish is just cooked through and the topping is crisp.

  • 5

    While the fish bakes, prepare the creamy slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste.

  • 6

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

  • 7

    Assemble each taco by placing a portion of the baked fish on a tortilla and topping with a generous spoonful of the creamy slaw.

  • 8

    Serve immediately and enjoy your fresh, crispy fish tacos!

Crispy Baked Fish Tacos with Creamy Slaw

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

Crispy Baked Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Slaw

Enjoy these delicious baked fish tacos featuring a crispy cod fillet coated in light panko breadcrumbs, nestled in warm corn tortillas and topped with a refreshing, tangy creamy slaw. Perfectly balanced and bursting with flavor, this dish is a clean, satisfying meal that works beautifully for dinner.

NUTRITION

393kcal
Protein
42.3g
Fat
8.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil

Chili Powder, Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Lightly season the cod fillet with salt, pepper, and a sprinkle of chili powder.

  • 3

    Brush the fillet with olive oil and then lightly press panko breadcrumbs onto the top to form a crunchy coating.

  • 4

    Place the fish on the baking sheet and bake for about 12-15 minutes until the fish is just cooked through and the topping is crisp.

  • 5

    While the fish bakes, prepare the creamy slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste.

  • 6

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

  • 7

    Assemble each taco by placing a portion of the baked fish on a tortilla and topping with a generous spoonful of the creamy slaw.

  • 8

    Serve immediately and enjoy your fresh, crispy fish tacos!