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 these light and crunchy fish tacos made with tender baked cod fillets, enveloped in a crispy, lightly seasoned coat, and topped with a refreshing cabbage slaw drizzled with tangy lime and creamy Greek yogurt. This dish brings together delightful textures and vibrant flavors for a satisfying meal.

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NUTRITION

288kcal
Protein
33.7g
Fat
2.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Whole Wheat Flour

2 Tbsp Panko Bread Crumbs

1 cup Shredded Green Cabbage

2 oz Nonfat Greek Yogurt

2 Tbsp Lime Juice

2 Tbsp Chopped Cilantro

Seasonings 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

    In a shallow dish, mix together the whole wheat flour, panko bread crumbs, salt, pepper, and paprika.

  • 3

    Pat the cod fillets dry and lightly coat them in the flour-panko mixture, ensuring an even, crispy layer.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing shredded cabbage with lime juice, Greek yogurt, chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.

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 these light and crunchy fish tacos made with tender baked cod fillets, enveloped in a crispy, lightly seasoned coat, and topped with a refreshing cabbage slaw drizzled with tangy lime and creamy Greek yogurt. This dish brings together delightful textures and vibrant flavors for a satisfying meal.

NUTRITION

288kcal
Protein
33.7g
Fat
2.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Whole Wheat Flour

2 Tbsp Panko Bread Crumbs

1 cup Shredded Green Cabbage

2 oz Nonfat Greek Yogurt

2 Tbsp Lime Juice

2 Tbsp Chopped Cilantro

Seasonings to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix together the whole wheat flour, panko bread crumbs, salt, pepper, and paprika.

  • 3

    Pat the cod fillets dry and lightly coat them in the flour-panko mixture, ensuring an even, crispy layer.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing shredded cabbage with lime juice, Greek yogurt, chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.