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 fresh twist on classic tacos featuring tender, flaky cod baked to perfection with a light crispy finish, served in soft corn tortillas and topped with a zesty lime slaw and a hint of black beans for added texture. A balanced meal bursting with bright flavors and satisfying crunch.

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NUTRITION

402kcal
Protein
38.3g
Fat
16.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 small Corn Tortillas

1 tbsp Olive Oil

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 cup Black Beans

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with olive oil and season with salt and pepper.

  • 3

    Bake the fish for 12-15 minutes until cooked through and flaky.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, shredded carrots, Greek yogurt, and lime juice in a bowl. Mix well and season with salt and pepper to taste.

  • 5

    Lightly warm the corn tortillas in a dry skillet over medium heat or directly over a low flame until pliable.

  • 6

    Once the fish is done, flake it into bite-sized pieces. Assemble the tacos by placing a portion of black beans on each tortilla, topping with flaked fish, and finishing with a generous spoonful of lime slaw.

  • 7

    Serve immediately and enjoy your fresh, 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 a fresh twist on classic tacos featuring tender, flaky cod baked to perfection with a light crispy finish, served in soft corn tortillas and topped with a zesty lime slaw and a hint of black beans for added texture. A balanced meal bursting with bright flavors and satisfying crunch.

NUTRITION

402kcal
Protein
38.3g
Fat
16.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 small Corn Tortillas

1 tbsp Olive Oil

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 cup Black Beans

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with olive oil and season with salt and pepper.

  • 3

    Bake the fish for 12-15 minutes until cooked through and flaky.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, shredded carrots, Greek yogurt, and lime juice in a bowl. Mix well and season with salt and pepper to taste.

  • 5

    Lightly warm the corn tortillas in a dry skillet over medium heat or directly over a low flame until pliable.

  • 6

    Once the fish is done, flake it into bite-sized pieces. Assemble the tacos by placing a portion of black beans on each tortilla, topping with flaked fish, and finishing with a generous spoonful of lime slaw.

  • 7

    Serve immediately and enjoy your fresh, crispy baked fish tacos.