Name: Crispy Baked Fish Tacos with Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Atlantic Cod Fillet; 2 Corn Tortillas; 1 cup shredded Red Cabbage; 1/2 medium Carrot, shredded; 2 tbsp Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice; 1 tbsp Cornstarch; 1 tsp Paprika; 1 tsp Garlic Powder; Salt and Black Pepper, to taste

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

Savor these crispy baked fish tacos featuring a lightly seasoned 5 oz Atlantic cod fillet, nestled in warm, soft corn tortillas and topped with a tangy lime-infused cabbage slaw. The refreshing crunch of shredded red cabbage and carrot, harmonized with a zesty nonfat Greek yogurt dressing and a hint of olive oil, makes for a satisfying balance of textures and flavors in every bite.

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NUTRITION

Protein

35.1g

Fat

7.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Atlantic Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tbsp Cornstarch

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper, to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a shallow dish, combine the cornstarch, paprika, garlic powder, salt, and pepper.
3
Pat the cod fillet dry and lightly coat it with the spice mixture.
4
Place the seasoned fish on the baking sheet and drizzle half of the olive oil over it.
5
Bake the fish for 12-15 minutes until it flakes easily with a fork and turns golden.
6
While the fish bakes, prepare the lime slaw by combining shredded red cabbage and carrot in a bowl.
7
In a small bowl, mix the nonfat Greek yogurt, lime juice, and the remaining olive oil. Season lightly with salt and pepper.
8
Toss the slaw with the yogurt dressing until evenly coated.
9
Warm the corn tortillas in a dry skillet for about 30 seconds per side.
10
Assemble the tacos by flaking the baked fish onto the tortillas and topping with a generous serving of lime slaw.
11
Serve immediately and enjoy these vibrant, crispy baked fish tacos.