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 these light yet satisfying fish tacos featuring tender, oven-baked cod with a perfectly crispy exterior paired with a refreshing lime-infused cabbage slaw. Each bite is a delightful blend of textures and flavors, from the flaky fish to the tangy, crunchy slaw, all nestled in a warm corn tortilla.

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NUTRITION

273kcal
Protein
42.8g
Fat
3.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 small Corn Tortillas

1 cup Shredded Cabbage

0.25 cup Shredded Carrot

1 tablespoon Nonfat Greek Yogurt

1 tablespoon Lime Juice

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Lightly spray the cod fillet with olive oil spray and season with your choice of salt, pepper, and a pinch of smoked paprika for an added kick.

  • 3

    Place the cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw: In a bowl, combine the shredded cabbage and shredded carrot. Stir in the Greek yogurt and lime juice. Mix well until the slaw is evenly coated.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 6

    Once the fish is done, flake it into large chunks and distribute evenly among the warmed tortillas.

  • 7

    Top the fish with a generous serving of the lime slaw, and serve immediately, optionally garnishing with an extra squeeze of lime.

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 these light yet satisfying fish tacos featuring tender, oven-baked cod with a perfectly crispy exterior paired with a refreshing lime-infused cabbage slaw. Each bite is a delightful blend of textures and flavors, from the flaky fish to the tangy, crunchy slaw, all nestled in a warm corn tortilla.

NUTRITION

273kcal
Protein
42.8g
Fat
3.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 small Corn Tortillas

1 cup Shredded Cabbage

0.25 cup Shredded Carrot

1 tablespoon Nonfat Greek Yogurt

1 tablespoon Lime Juice

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Lightly spray the cod fillet with olive oil spray and season with your choice of salt, pepper, and a pinch of smoked paprika for an added kick.

  • 3

    Place the cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw: In a bowl, combine the shredded cabbage and shredded carrot. Stir in the Greek yogurt and lime juice. Mix well until the slaw is evenly coated.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 6

    Once the fish is done, flake it into large chunks and distribute evenly among the warmed tortillas.

  • 7

    Top the fish with a generous serving of the lime slaw, and serve immediately, optionally garnishing with an extra squeeze of lime.