Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on classic fish tacos with tender, crispy baked cod, lightly dusted in cornmeal spices, served in soft corn tortillas and topped with a refreshing, tangy slaw that perfectly balances crunch with zesty lime and Greek yogurt.

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NUTRITION

343kcal
Protein
35.3g
Fat
3.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Cornmeal

2 Small Corn Tortillas

1 cup Shredded Green Cabbage

1/2 Medium Carrot, shredded

1/4 cup Nonfat Greek Yogurt

1 Tablespoon Lime Juice

Olive Oil Spray

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    In a shallow dish, combine the cornmeal with a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and coat lightly in the seasoned cornmeal, pressing gently to adhere.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage and carrot with lime juice and nonfat Greek yogurt. Add a pinch of salt and pepper to taste to create the zesty slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked cod on each tortilla and topping with a generous scoop of the zesty slaw.

  • 8

    Serve immediately and enjoy your balanced, protein-packed fish tacos.

Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on classic fish tacos with tender, crispy baked cod, lightly dusted in cornmeal spices, served in soft corn tortillas and topped with a refreshing, tangy slaw that perfectly balances crunch with zesty lime and Greek yogurt.

NUTRITION

343kcal
Protein
35.3g
Fat
3.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/4 cup Cornmeal

2 Small Corn Tortillas

1 cup Shredded Green Cabbage

1/2 Medium Carrot, shredded

1/4 cup Nonfat Greek Yogurt

1 Tablespoon Lime Juice

Olive Oil Spray

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    In a shallow dish, combine the cornmeal with a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Pat the cod fillet dry and coat lightly in the seasoned cornmeal, pressing gently to adhere.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage and carrot with lime juice and nonfat Greek yogurt. Add a pinch of salt and pepper to taste to create the zesty slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked cod on each tortilla and topping with a generous scoop of the zesty slaw.

  • 8

    Serve immediately and enjoy your balanced, protein-packed fish tacos.