Crispy Baked Fish Tacos with Crunchy 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 Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Crunchy Cabbage Slaw

Enjoy a lighter twist on classic tacos with crispy baked cod, a delicate whole wheat breadcrumb coating, and a refreshing crunchy cabbage slaw accented by a zesty lime dressing. Perfectly balanced for a satisfying meal, each bite offers a delightful mix of textures and flavors that celebrate clean, wholesome ingredients.

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NUTRITION

371kcal
Protein
29.1g
Fat
11.3g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 cup shredded Green Cabbage

1/4 piece Avocado (~50g)

2 Corn Tortillas

1 Tbsp Lime Juice

Olive Oil Spray

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Lightly spray the cod fillets with olive oil spray, then season with salt and pepper.

  • 3

    Dredge the fish lightly in whole wheat breadcrumbs, pressing gently to ensure the coating sticks.

  • 4

    Place the breaded fish 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, prepare the cabbage slaw by placing shredded cabbage in a bowl. Drizzle with lime juice and season lightly with salt and pepper. Toss to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and adding slices of avocado on the side.

  • 8

    Serve immediately and enjoy your crunchy, crisp fish tacos!

Crispy Baked Fish Tacos with Crunchy 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 Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Crunchy Cabbage Slaw

Enjoy a lighter twist on classic tacos with crispy baked cod, a delicate whole wheat breadcrumb coating, and a refreshing crunchy cabbage slaw accented by a zesty lime dressing. Perfectly balanced for a satisfying meal, each bite offers a delightful mix of textures and flavors that celebrate clean, wholesome ingredients.

NUTRITION

371kcal
Protein
29.1g
Fat
11.3g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 cup shredded Green Cabbage

1/4 piece Avocado (~50g)

2 Corn Tortillas

1 Tbsp Lime Juice

Olive Oil Spray

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Lightly spray the cod fillets with olive oil spray, then season with salt and pepper.

  • 3

    Dredge the fish lightly in whole wheat breadcrumbs, pressing gently to ensure the coating sticks.

  • 4

    Place the breaded fish 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, prepare the cabbage slaw by placing shredded cabbage in a bowl. Drizzle with lime juice and season lightly with salt and pepper. Toss to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and adding slices of avocado on the side.

  • 8

    Serve immediately and enjoy your crunchy, crisp fish tacos!