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 a vibrant fusion of flavors with these crispy baked fish tacos, featuring tender cod fillets seasoned and baked to perfection, paired with a zesty lime slaw loaded with red cabbage, ripe avocado, and a touch of creamy Greek yogurt. This dish is light yet satisfying, ideal for a wholesome meal.

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NUTRITION

387kcal
Protein
33.5g
Fat
16.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Red Cabbage

1/2 Avocado

2 tbsp Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

Spices (Chili Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Season the cod fillet with chili powder, cumin, salt, and pepper. Lightly drizzle with a bit of olive oil to help crisp the exterior.

  • 3

    Place the seasoned fish on the baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded red cabbage, diced 1/2 avocado, nonfat Greek yogurt, and juice from the lime. Drizzle with the remaining olive oil, and season with salt and pepper. Toss until evenly mixed.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 20-30 seconds to soften.

  • 6

    Assemble the tacos by placing the baked fish onto the tortilla and topping with a generous amount of lime slaw. Serve immediately and enjoy the vibrant flavors.

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 a vibrant fusion of flavors with these crispy baked fish tacos, featuring tender cod fillets seasoned and baked to perfection, paired with a zesty lime slaw loaded with red cabbage, ripe avocado, and a touch of creamy Greek yogurt. This dish is light yet satisfying, ideal for a wholesome meal.

NUTRITION

387kcal
Protein
33.5g
Fat
16.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Red Cabbage

1/2 Avocado

2 tbsp Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

Spices (Chili Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Season the cod fillet with chili powder, cumin, salt, and pepper. Lightly drizzle with a bit of olive oil to help crisp the exterior.

  • 3

    Place the seasoned fish on the baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded red cabbage, diced 1/2 avocado, nonfat Greek yogurt, and juice from the lime. Drizzle with the remaining olive oil, and season with salt and pepper. Toss until evenly mixed.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 20-30 seconds to soften.

  • 6

    Assemble the tacos by placing the baked fish onto the tortilla and topping with a generous amount of lime slaw. Serve immediately and enjoy the vibrant flavors.