Name: Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 1 medium Corn Tortilla; 1 cup Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Lime Juice; 1 tbsp Chopped Cilantro; 1 tsp Ground Cumin; Pinch of Salt

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet flavor-packed meal with golden, baked cod tucked inside a warm corn tortilla, topped with a zesty cabbage slaw accented by a tangy Greek yogurt dressing and fresh lime juice. This dish delivers a satisfying crunch and vibrant taste in every bite.

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NUTRITION

Protein

32.4g

Fat

7.6g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 medium Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Chopped Cilantro

1 tsp Ground Cumin

Pinch of Salt

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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 olive oil, and sprinkle with ground cumin and a pinch of salt.
3
Bake the cod for 10-12 minutes or until the fish flakes easily with a fork.
4
While the fish bakes, combine the shredded cabbage and carrots in a bowl.
5
In a small bowl, mix the nonfat Greek yogurt with lime juice, chopped cilantro, and a pinch of salt to create the slaw dressing.
6
Toss the cabbage and carrots with the dressing until well coated.
7
Warm the corn tortilla in a dry skillet or microwave for a few seconds until soft.
8
Assemble the taco by placing chunks of baked cod on the tortilla, and topping it with a generous serving of cabbage slaw.
9
Serve immediately and enjoy your fresh, crispy baked fish taco!