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 light yet satisfying twist on classic fish tacos. Tender, baked cod is lightly coated with a crisp whole wheat flour dredge, nestled in soft corn tortillas, and crowned with a refreshing lime-infused cabbage slaw. The tangy, cool slaw paired with the zesty hint of olive oil makes for a bright, flavorful meal perfect any time of day.

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NUTRITION

350kcal
Protein
34.8g
Fat
7.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Cabbage Slaw Mix

3 Tbsp Nonfat Greek Yogurt

2 Tbsp Whole Wheat Flour

1 tsp Olive Oil

1 Tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    Lightly dredge the fish in whole wheat flour, shaking off any excess.

  • 4

    Place the fish on the prepared baking sheet and drizzle or lightly spray with olive oil.

  • 5

    Bake for about 12-15 minutes until the fish is cooked through and slightly crispy on the edges.

  • 6

    While the fish bakes, combine the cabbage slaw mix with lime juice and Greek yogurt in a bowl. Season with salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous spoonful of lime slaw.

  • 9

    Serve immediately and enjoy the refreshing, crispy 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 light yet satisfying twist on classic fish tacos. Tender, baked cod is lightly coated with a crisp whole wheat flour dredge, nestled in soft corn tortillas, and crowned with a refreshing lime-infused cabbage slaw. The tangy, cool slaw paired with the zesty hint of olive oil makes for a bright, flavorful meal perfect any time of day.

NUTRITION

350kcal
Protein
34.8g
Fat
7.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Cabbage Slaw Mix

3 Tbsp Nonfat Greek Yogurt

2 Tbsp Whole Wheat Flour

1 tsp Olive Oil

1 Tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    Lightly dredge the fish in whole wheat flour, shaking off any excess.

  • 4

    Place the fish on the prepared baking sheet and drizzle or lightly spray with olive oil.

  • 5

    Bake for about 12-15 minutes until the fish is cooked through and slightly crispy on the edges.

  • 6

    While the fish bakes, combine the cabbage slaw mix with lime juice and Greek yogurt in a bowl. Season with salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous spoonful of lime slaw.

  • 9

    Serve immediately and enjoy the refreshing, crispy flavors.