Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy a vibrant twist on traditional tacos with lightly breaded, crispy baked cod tucked into warm corn tortillas. The dish is brightened with a refreshing cabbage slaw tossed in a zesty Greek yogurt dressing and accented with slices of creamy avocado, offering a perfect balance of textures and flavors in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

530kcal
Protein
45.2g
Fat
16.1g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1/2 Lime

2 tbsp Chopped Cilantro

Salt & 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

    Pat the cod fillet dry with paper towels, then season lightly with salt and pepper.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish. Lightly drizzle the cod with olive oil to help the breadcrumbs adhere, then press each side of the fish into the breadcrumbs to coat thoroughly.

  • 4

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

  • 5

    Meanwhile, in a mixing bowl, combine shredded green cabbage, nonfat Greek yogurt, the juice from 1/2 lime, and chopped cilantro. Mix well to create the zesty slaw; 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 the tacos by breaking the baked fish into chunks and placing them on the tortillas. Top with a generous handful of zesty cabbage slaw and add a few slices of avocado.

  • 8

    Serve immediately and enjoy these crispy, fresh fish tacos.

Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy a vibrant twist on traditional tacos with lightly breaded, crispy baked cod tucked into warm corn tortillas. The dish is brightened with a refreshing cabbage slaw tossed in a zesty Greek yogurt dressing and accented with slices of creamy avocado, offering a perfect balance of textures and flavors in every bite.

NUTRITION

530kcal
Protein
45.2g
Fat
16.1g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1/2 Lime

2 tbsp Chopped Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels, then season lightly with salt and pepper.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish. Lightly drizzle the cod with olive oil to help the breadcrumbs adhere, then press each side of the fish into the breadcrumbs to coat thoroughly.

  • 4

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

  • 5

    Meanwhile, in a mixing bowl, combine shredded green cabbage, nonfat Greek yogurt, the juice from 1/2 lime, and chopped cilantro. Mix well to create the zesty slaw; 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 the tacos by breaking the baked fish into chunks and placing them on the tortillas. Top with a generous handful of zesty cabbage slaw and add a few slices of avocado.

  • 8

    Serve immediately and enjoy these crispy, fresh fish tacos.