Crispy Baked Cod Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos

Savor these light yet flavorful fish tacos featuring tender, crispy baked cod nestled in warm corn tortillas. A refreshing cabbage slaw with a hint of lime and creamy avocado elevates this dish, making it a perfect balanced meal with a satisfying crunch and bright, zesty finishes.

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NUTRITION

337kcal
Protein
40g
Fat
10.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

2 tablespoons Lime Juice

2 tablespoons Nonfat Greek Yogurt

2 sprays Olive Oil

1 teaspoon Chili Powder

1 teaspoon Cumin

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 dry the cod fillet and season with chili powder, cumin, salt, and pepper.

  • 3

    Lightly spray the baking sheet with olive oil and place the seasoned cod on it.

  • 4

    Bake the cod for 12-15 minutes until it flakes easily with a fork.

  • 5

    While the fish is baking, mix the shredded red cabbage with lime juice and a pinch of salt to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing pieces of baked cod onto each tortilla, topping with cabbage slaw, a dollop of nonfat Greek yogurt, and sliced avocado.

  • 8

    Serve immediately with an extra wedge of lime if desired for an extra burst of flavor.

Crispy Baked Cod Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos

Savor these light yet flavorful fish tacos featuring tender, crispy baked cod nestled in warm corn tortillas. A refreshing cabbage slaw with a hint of lime and creamy avocado elevates this dish, making it a perfect balanced meal with a satisfying crunch and bright, zesty finishes.

NUTRITION

337kcal
Protein
40g
Fat
10.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

2 tablespoons Lime Juice

2 tablespoons Nonfat Greek Yogurt

2 sprays Olive Oil

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat dry the cod fillet and season with chili powder, cumin, salt, and pepper.

  • 3

    Lightly spray the baking sheet with olive oil and place the seasoned cod on it.

  • 4

    Bake the cod for 12-15 minutes until it flakes easily with a fork.

  • 5

    While the fish is baking, mix the shredded red cabbage with lime juice and a pinch of salt to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing pieces of baked cod onto each tortilla, topping with cabbage slaw, a dollop of nonfat Greek yogurt, and sliced avocado.

  • 8

    Serve immediately with an extra wedge of lime if desired for an extra burst of flavor.