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 lightly seasoned, crispy baked fish tacos featuring tender cod fillets, a refreshing cabbage slaw, and a tangy Greek yogurt sauce, all nestled in a soft corn tortilla. The combination of textures and flavors makes for a satisfying meal that’s both nutritious and delicious.

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NUTRITION

345kcal
Protein
42.3g
Fat
12.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 Corn Tortilla (28g)

1/2 cup shredded Red Cabbage (45g)

1/4 cup shredded Carrot (25g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 portion Avocado (50g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 tbsp Fresh Tomato Salsa (30g)

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PREPARATION

  • 1

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

  • 2

    Season the cod fillet with your choice of spices (such as paprika, cumin, garlic powder, salt, and pepper). Lightly brush with olive oil.

  • 3

    Place the cod on the baking sheet and bake for 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded red cabbage and carrot in a bowl to form the slaw.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a squeeze of lime (if available) to create a tangy sauce.

  • 6

    Once the fish is baked, gently flake it into bite-sized pieces and toss with the cabbage slaw and a drizzle of extra virgin olive oil if desired.

  • 7

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

  • 8

    Assemble the taco by placing a portion of the fish and slaw mixture onto the tortilla, then drizzle with Greek yogurt sauce, top with avocado slices, and add salsa on top.

  • 9

    Serve immediately and enjoy your crispy baked fish taco!

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 lightly seasoned, crispy baked fish tacos featuring tender cod fillets, a refreshing cabbage slaw, and a tangy Greek yogurt sauce, all nestled in a soft corn tortilla. The combination of textures and flavors makes for a satisfying meal that’s both nutritious and delicious.

NUTRITION

345kcal
Protein
42.3g
Fat
12.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 Corn Tortilla (28g)

1/2 cup shredded Red Cabbage (45g)

1/4 cup shredded Carrot (25g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 portion Avocado (50g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 tbsp Fresh Tomato Salsa (30g)

PREPARATION

  • 1

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

  • 2

    Season the cod fillet with your choice of spices (such as paprika, cumin, garlic powder, salt, and pepper). Lightly brush with olive oil.

  • 3

    Place the cod on the baking sheet and bake for 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded red cabbage and carrot in a bowl to form the slaw.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a squeeze of lime (if available) to create a tangy sauce.

  • 6

    Once the fish is baked, gently flake it into bite-sized pieces and toss with the cabbage slaw and a drizzle of extra virgin olive oil if desired.

  • 7

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

  • 8

    Assemble the taco by placing a portion of the fish and slaw mixture onto the tortilla, then drizzle with Greek yogurt sauce, top with avocado slices, and add salsa on top.

  • 9

    Serve immediately and enjoy your crispy baked fish taco!