Crispy Baked Cod 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 Cod Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos with Lime Slaw

Enjoy a vibrant blend of textures and flavors with these crispy baked cod fish tacos. The tender, flaky cod is perfectly seasoned and baked to a light crisp, nestled in warm corn tortillas alongside a fresh, tangy lime slaw that brings brightness and crunch to every bite.

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NUTRITION

347kcal
Protein
45.7g
Fat
7.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 small Corn Tortillas

1 cup Shredded Green Cabbage

1 medium Carrot

1/4 cup Plain Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the cod on a lightly greased baking sheet and drizzle with olive oil. Bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the cod bakes, prepare the lime slaw by combining shredded cabbage, julienned carrot, plain Greek yogurt, and lime juice in a bowl. Mix well and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until soft and slightly toasted.

  • 6

    Assemble the tacos by placing flaked cod on each tortilla and topping with a generous spoonful of lime slaw.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.

Crispy Baked Cod 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 Cod Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Fish Tacos with Lime Slaw

Enjoy a vibrant blend of textures and flavors with these crispy baked cod fish tacos. The tender, flaky cod is perfectly seasoned and baked to a light crisp, nestled in warm corn tortillas alongside a fresh, tangy lime slaw that brings brightness and crunch to every bite.

NUTRITION

347kcal
Protein
45.7g
Fat
7.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 small Corn Tortillas

1 cup Shredded Green Cabbage

1 medium Carrot

1/4 cup Plain Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the cod on a lightly greased baking sheet and drizzle with olive oil. Bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the cod bakes, prepare the lime slaw by combining shredded cabbage, julienned carrot, plain Greek yogurt, and lime juice in a bowl. Mix well and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until soft and slightly toasted.

  • 6

    Assemble the tacos by placing flaked cod on each tortilla and topping with a generous spoonful of lime slaw.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.