Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy these light, crispy baked fish tacos bursting with zesty lime slaw and accented by a hint of avocado cream. The tender white fish, seasoned with a blend of chili and cumin, pairs perfectly with vibrant red cabbage and a refreshing Greek yogurt dressing, all nestled in warm corn tortillas for a satisfying meal.

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NUTRITION

373kcal
Protein
34g
Fat
13g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces White Fish Fillet (Cod)

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

1/4 Avocado

Seasonings (Chili Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a baking sheet with olive oil.

  • 2

    Place the fish fillet on the baking sheet and drizzle with olive oil. Season generously with chili powder, cumin, salt, and pepper.

  • 3

    Bake the fish for about 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage with plain Greek yogurt. Squeeze in the fresh lime juice and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once cooked, flake the baked fish and divide evenly between the tortillas.

  • 7

    Top the fish with a generous serving of lime slaw and garnish with slices of avocado.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked fish tacos!

Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy these light, crispy baked fish tacos bursting with zesty lime slaw and accented by a hint of avocado cream. The tender white fish, seasoned with a blend of chili and cumin, pairs perfectly with vibrant red cabbage and a refreshing Greek yogurt dressing, all nestled in warm corn tortillas for a satisfying meal.

NUTRITION

373kcal
Protein
34g
Fat
13g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces White Fish Fillet (Cod)

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

1/4 Avocado

Seasonings (Chili Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a baking sheet with olive oil.

  • 2

    Place the fish fillet on the baking sheet and drizzle with olive oil. Season generously with chili powder, cumin, salt, and pepper.

  • 3

    Bake the fish for about 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage with plain Greek yogurt. Squeeze in the fresh lime juice and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once cooked, flake the baked fish and divide evenly between the tortillas.

  • 7

    Top the fish with a generous serving of lime slaw and garnish with slices of avocado.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked fish tacos!