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 these vibrant fish tacos featuring a crispy baked cod fillet nestled in warm corn tortillas. Topped with a refreshing cabbage slaw, creamy avocado slices, and a zesty Greek yogurt lime dressing, each bite offers a balance of textures and bright flavors perfect for a satisfying meal.

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NUTRITION

380kcal
Protein
30.7g
Fat
15.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

2 tbsp Plain Low-Fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, cumin, paprika, salt, and pepper. Brush the cod fillet with the seasoned oil.

  • 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 bakes, prepare the slaw by tossing shredded cabbage with lime juice, Greek yogurt, a pinch of salt, and pepper in a mixing bowl.

  • 5

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

  • 6

    Once the fish is baked, flake it into large chunks. Assemble the tacos by distributing the flaked fish evenly among the tortillas, topping each with a generous spoonful of cabbage slaw, and adding slices of avocado.

  • 7

    Serve immediately with an extra squeeze of lime if desired.

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 these vibrant fish tacos featuring a crispy baked cod fillet nestled in warm corn tortillas. Topped with a refreshing cabbage slaw, creamy avocado slices, and a zesty Greek yogurt lime dressing, each bite offers a balance of textures and bright flavors perfect for a satisfying meal.

NUTRITION

380kcal
Protein
30.7g
Fat
15.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

2 tbsp Plain Low-Fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, cumin, paprika, salt, and pepper. Brush the cod fillet with the seasoned oil.

  • 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 bakes, prepare the slaw by tossing shredded cabbage with lime juice, Greek yogurt, a pinch of salt, and pepper in a mixing bowl.

  • 5

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

  • 6

    Once the fish is baked, flake it into large chunks. Assemble the tacos by distributing the flaked fish evenly among the tortillas, topping each with a generous spoonful of cabbage slaw, and adding slices of avocado.

  • 7

    Serve immediately with an extra squeeze of lime if desired.