Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these vibrant baked fish tacos featuring tender cod fillets with a crunchy, lightly seasoned coating, paired with a crisp cabbage and carrot slaw tossed in a tangy Greek yogurt lime dressing. This dish brings together warm corn tortillas, fresh produce, and perfectly baked fish for a satisfying meal.

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NUTRITION

339kcal
Protein
37.8g
Fat
7.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Lightly coat the 6 oz cod fillet with olive oil and season with salt, pepper, a pinch of cumin, and chili powder for a subtle kick.

  • 3

    Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage and carrots in a mixing bowl.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt and lime juice. Drizzle the dressing over the slaw and toss well to coat.

  • 6

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

  • 7

    Once the fish is baked, break it into large chunks and layer onto the tortillas. Top with a generous portion of freshly dressed slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these vibrant baked fish tacos featuring tender cod fillets with a crunchy, lightly seasoned coating, paired with a crisp cabbage and carrot slaw tossed in a tangy Greek yogurt lime dressing. This dish brings together warm corn tortillas, fresh produce, and perfectly baked fish for a satisfying meal.

NUTRITION

339kcal
Protein
37.8g
Fat
7.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Lightly coat the 6 oz cod fillet with olive oil and season with salt, pepper, a pinch of cumin, and chili powder for a subtle kick.

  • 3

    Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage and carrots in a mixing bowl.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt and lime juice. Drizzle the dressing over the slaw and toss well to coat.

  • 6

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

  • 7

    Once the fish is baked, break it into large chunks and layer onto the tortillas. Top with a generous portion of freshly dressed slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.