Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet flavor-packed meal featuring tender baked cod with a crunchy cornmeal coating, nestled in warm corn tortillas and topped with a refreshing cabbage slaw dressed in a tangy nonfat Greek yogurt lime dressing.

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NUTRITION

323kcal
Protein
36.1g
Fat
3.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Yellow Cornmeal

1 tbsp Lime Juice

Salt and Pepper (pinch)

Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the yellow cornmeal with a pinch of salt and pepper.

  • 3

    Pat the cod fillet dry and lightly spray with olive oil. Dredge the fish in the cornmeal mixture, ensuring a thin, even coating on both sides.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage with nonfat Greek yogurt and lime juice. Season with a pinch of salt and pepper to taste.

  • 6

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

  • 7

    To assemble, break the baked fish into chunks, distribute evenly on the tortillas, and top with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet flavor-packed meal featuring tender baked cod with a crunchy cornmeal coating, nestled in warm corn tortillas and topped with a refreshing cabbage slaw dressed in a tangy nonfat Greek yogurt lime dressing.

NUTRITION

323kcal
Protein
36.1g
Fat
3.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Yellow Cornmeal

1 tbsp Lime Juice

Salt and Pepper (pinch)

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the yellow cornmeal with a pinch of salt and pepper.

  • 3

    Pat the cod fillet dry and lightly spray with olive oil. Dredge the fish in the cornmeal mixture, ensuring a thin, even coating on both sides.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage with nonfat Greek yogurt and lime juice. Season with a pinch of salt and pepper to taste.

  • 6

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

  • 7

    To assemble, break the baked fish into chunks, distribute evenly on the tortillas, and top with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.