Crispy Baked White 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 White Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying tacos featuring tender baked cod with a crunchy, whole-grain breadcrumb coating. Topped with a zesty cabbage slaw and a cooling Greek yogurt drizzle, every bite balances savory flavors with a fresh, tangy finish.

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NUTRITION

362kcal
Protein
42.8g
Fat
7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

2 Corn Tortillas

1.5 cups Shredded Cabbage

2 Tbsp Greek Yogurt

1/4 cup Whole Wheat Panko Breadcrumbs

1 tsp Olive Oil

1 Tbsp Lime Juice

Pinch each: Paprika, Garlic Powder, Onion Powder

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the whole wheat panko breadcrumbs with paprika, garlic powder, and onion powder. Drizzle in the olive oil and mix until the breadcrumbs are evenly moistened.

  • 3

    Pat the cod fillet dry and press each side into the breadcrumb mixture to ensure a light, crispy coating.

  • 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, combine the shredded cabbage with lime juice. Toss to evenly coat, adjusting lime to taste.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the tacos by placing a portion of baked cod in each tortilla, topping with a generous spoonful of zesty cabbage slaw, and drizzling with Greek yogurt.

  • 8

    Serve immediately and enjoy your light, flavorful fish tacos.

Crispy Baked White 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 White Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying tacos featuring tender baked cod with a crunchy, whole-grain breadcrumb coating. Topped with a zesty cabbage slaw and a cooling Greek yogurt drizzle, every bite balances savory flavors with a fresh, tangy finish.

NUTRITION

362kcal
Protein
42.8g
Fat
7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

2 Corn Tortillas

1.5 cups Shredded Cabbage

2 Tbsp Greek Yogurt

1/4 cup Whole Wheat Panko Breadcrumbs

1 tsp Olive Oil

1 Tbsp Lime Juice

Pinch each: Paprika, Garlic Powder, Onion Powder

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the whole wheat panko breadcrumbs with paprika, garlic powder, and onion powder. Drizzle in the olive oil and mix until the breadcrumbs are evenly moistened.

  • 3

    Pat the cod fillet dry and press each side into the breadcrumb mixture to ensure a light, crispy coating.

  • 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, combine the shredded cabbage with lime juice. Toss to evenly coat, adjusting lime to taste.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

    Assemble the tacos by placing a portion of baked cod in each tortilla, topping with a generous spoonful of zesty cabbage slaw, and drizzling with Greek yogurt.

  • 8

    Serve immediately and enjoy your light, flavorful fish tacos.