YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy a vibrant twist on fish tacos, featuring a crispy baked cod fillet nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. This recipe offers a perfect balance of tender fish and crunchy, zesty slaw that will invigorate your taste buds while supporting your nutritional goals.
INGREDIENTS
5 oz Cod Fillet
2 Corn Tortillas
1 cup Shredded Green Cabbage
1/4 cup Shredded Carrot
2 tbsp Plain Nonfat Greek Yogurt
1/2 Avocado
1 tbsp Lime Juice
Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
Pat the cod fillet dry with paper towels, then season both sides with salt and pepper. Place the fish on the prepared baking sheet.
Bake the cod fillet for 12-15 minutes or until it flakes easily with a fork.
While the fish bakes, prepare the lime slaw: In a bowl, toss the shredded cabbage and carrot with lime juice, Greek yogurt, and a pinch of salt and pepper.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
Assemble the tacos by placing pieces of the baked cod onto each tortilla, topping with a generous spoonful of lime slaw, and adding slices of avocado.
Serve immediately and enjoy these light, crispy fish tacos bursting with zesty flavors.