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 delightful twist on classic fish tacos featuring crispy baked cod seasoned with a zesty blend, nestled in warm corn tortillas and topped with a vibrant fresh cabbage slaw accented by lime and a drizzle of olive oil. This recipe marries texture and flavor while keeping things light and nutritious.

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NUTRITION

361kcal
Protein
38.7g
Fat
14.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (30g each)

1 cup Shredded Green Cabbage (89g)

1/4 cup Shredded Carrot (30g)

1/4 Avocado (50g)

1/2 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lime Juice (15g)

1 tsp Smoked Paprika (2.3g)

1/2 tsp Garlic Powder (1.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Bake the cod in the preheated oven for about 12-15 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, combine shredded cabbage and carrot in a bowl. Add lime juice, remaining olive oil, salt, and pepper, then toss until well mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.

  • 6

    To assemble, break the baked cod into chunks and place onto a tortilla. Top with a generous serving of the fresh cabbage slaw and add slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with a burst of fresh flavors.

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 delightful twist on classic fish tacos featuring crispy baked cod seasoned with a zesty blend, nestled in warm corn tortillas and topped with a vibrant fresh cabbage slaw accented by lime and a drizzle of olive oil. This recipe marries texture and flavor while keeping things light and nutritious.

NUTRITION

361kcal
Protein
38.7g
Fat
14.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (30g each)

1 cup Shredded Green Cabbage (89g)

1/4 cup Shredded Carrot (30g)

1/4 Avocado (50g)

1/2 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lime Juice (15g)

1 tsp Smoked Paprika (2.3g)

1/2 tsp Garlic Powder (1.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Bake the cod in the preheated oven for about 12-15 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, combine shredded cabbage and carrot in a bowl. Add lime juice, remaining olive oil, salt, and pepper, then toss until well mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.

  • 6

    To assemble, break the baked cod into chunks and place onto a tortilla. Top with a generous serving of the fresh cabbage slaw and add slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with a burst of fresh flavors.