Name: Crispy Baked Fish Tacos with Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod Fillet; 2 Corn Tortillas; 1 cup Shredded Red Cabbage; 2 tbsp Plain Non-Fat Greek Yogurt; 1 Lime; 1 tsp Olive Oil; 0.5 tsp Chipotle Powder; Salt and Pepper, to taste; 2 tbsp Fresh Cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a light yet satisfying dinner featuring tender, baked cod with a perfectly crisp exterior, nestled in warm corn tortillas and topped with a zesty lime-infused cabbage slaw. This dish balances a delightful crunch with refreshing citrus notes for a truly memorable meal.

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NUTRITION

Protein

51.1g

Fat

9.9g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Plain Non-Fat Greek Yogurt

1 Lime

1 tsp Olive Oil

0.5 tsp Chipotle Powder

Salt and Pepper, to taste

2 tbsp Fresh Cilantro

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PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
Pat the cod fillet dry with paper towels and season both sides with salt, pepper, and chipotle powder.
3
Lightly drizzle the cod with olive oil, then place it on the prepared baking sheet.
4
Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.
5
While the fish bakes, prepare the lime slaw by combining shredded red cabbage, Greek yogurt, lime juice, and fresh cilantro in a bowl. Season with a pinch of salt and pepper to taste.
6
Warm the corn tortillas in a skillet over medium heat for about 30 seconds per side, or until soft and pliable.
7
Once the fish is done, break it into large chunks and assemble your tacos by placing fish pieces onto each tortilla and topping with a generous serving of lime slaw.
8
Serve immediately and enjoy your light, crispy baked fish tacos!