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 a delightful twist on classic fish tacos featuring tender cod fillets coated in a light, crispy panko crust and baked to perfection. Paired with a refreshing cabbage slaw accented with zesty lime and creamy Greek yogurt, these tacos bring a vibrant mix of textures and flavors while supporting your nutritional goals.

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NUTRITION

416kcal
Protein
44.1g
Fat
10.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Mixed Spices (Chili Powder, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat dry the cod fillet and season lightly with salt, pepper, and a pinch of chili powder and garlic powder.

  • 3

    Dredge the cod in panko breadcrumbs, pressing lightly to adhere. Place the coated fillet on a lined baking sheet and drizzle or spray with olive oil.

  • 4

    Bake the fish in the preheated oven for 12-15 minutes, until the exterior is crispy and the fish flakes easily when tested with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of mixed spices in a bowl. Toss well to evenly coat.

  • 6

    Warm the whole wheat tortilla in a skillet or microwave for a few seconds to make it pliable.

  • 7

    Assemble your tacos by placing a portion of the fresh cabbage slaw on the tortilla, topping with the crispy baked fish, and adding extra lime juice or a sprinkle of extra spices if desired.

  • 8

    Serve immediately and enjoy your nutritious, crispy fish tacos!

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 a delightful twist on classic fish tacos featuring tender cod fillets coated in a light, crispy panko crust and baked to perfection. Paired with a refreshing cabbage slaw accented with zesty lime and creamy Greek yogurt, these tacos bring a vibrant mix of textures and flavors while supporting your nutritional goals.

NUTRITION

416kcal
Protein
44.1g
Fat
10.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Mixed Spices (Chili Powder, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat dry the cod fillet and season lightly with salt, pepper, and a pinch of chili powder and garlic powder.

  • 3

    Dredge the cod in panko breadcrumbs, pressing lightly to adhere. Place the coated fillet on a lined baking sheet and drizzle or spray with olive oil.

  • 4

    Bake the fish in the preheated oven for 12-15 minutes, until the exterior is crispy and the fish flakes easily when tested with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of mixed spices in a bowl. Toss well to evenly coat.

  • 6

    Warm the whole wheat tortilla in a skillet or microwave for a few seconds to make it pliable.

  • 7

    Assemble your tacos by placing a portion of the fresh cabbage slaw on the tortilla, topping with the crispy baked fish, and adding extra lime juice or a sprinkle of extra spices if desired.

  • 8

    Serve immediately and enjoy your nutritious, crispy fish tacos!