YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy vibrant flavors with these crispy baked fish tacos featuring tender cod, zesty lime-infused cabbage slaw, and a refreshing Greek yogurt drizzle. This dish offers a satisfying crunch and a burst of citrus that perfectly complements the mild fish, making it an ideal wholesome meal.
INGREDIENTS
6 oz Cod Fillet
1 6-inch Whole Wheat Tortilla
1 cup shredded Green Cabbage
2 tbsp Nonfat Greek Yogurt
1/4 Avocado
1 Lime
1 tbsp chopped Cilantro
0.5 tsp Smoked Paprika
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F.
Place the cod fillet on a baking sheet lined with parchment paper. Sprinkle with smoked paprika, salt, and pepper.
Bake the cod for 10-12 minutes until it flakes easily with a fork.
While the fish bakes, combine the shredded cabbage with the juice of one lime, chopped cilantro, and a pinch of salt in a bowl to create the lime slaw.
Once the fish is done, gently flake it into large pieces.
Warm the whole wheat tortilla in a dry skillet over medium heat or in the microwave for a few seconds.
Assemble the taco by layering the lime slaw on the tortilla, adding the flaked cod, and drizzling with Greek yogurt.
Top the taco with slices of avocado and an extra squeeze of lime if desired before serving.