Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light and crispy take on fish tacos featuring baked cod fillets seasoned with a mix of spices, served on a warm corn tortilla and topped with a refreshing cabbage-carrot slaw and a dollop of Greek yogurt. The dish balances a satisfying crunch with a creamy touch of avocado, making it a vibrant, healthful meal ideal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
36.1g
Fat
14.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 serving Avocado

2 tbsp Nonfat Greek Yogurt

1 spray Olive Oil

1 tsp Taco Seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly spray a baking sheet with olive oil.

  • 3

    Place the cod fillet on the baking sheet, and season it evenly with taco seasoning. Give it a gentle spray of olive oil on top to help with crisping.

  • 4

    Bake the cod for 12-15 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Warm the corn tortilla briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping it with the slaw, and adding slices of avocado.

  • 8

    Drizzle the Greek yogurt over the top as a light, tangy sauce before serving.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light and crispy take on fish tacos featuring baked cod fillets seasoned with a mix of spices, served on a warm corn tortilla and topped with a refreshing cabbage-carrot slaw and a dollop of Greek yogurt. The dish balances a satisfying crunch with a creamy touch of avocado, making it a vibrant, healthful meal ideal for any time of day.

NUTRITION

369kcal
Protein
36.1g
Fat
14.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 serving Avocado

2 tbsp Nonfat Greek Yogurt

1 spray Olive Oil

1 tsp Taco Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly spray a baking sheet with olive oil.

  • 3

    Place the cod fillet on the baking sheet, and season it evenly with taco seasoning. Give it a gentle spray of olive oil on top to help with crisping.

  • 4

    Bake the cod for 12-15 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Warm the corn tortilla briefly in a dry skillet or microwave.

  • 7

    Assemble the tacos by placing the baked fish on the tortilla, topping it with the slaw, and adding slices of avocado.

  • 8

    Drizzle the Greek yogurt over the top as a light, tangy sauce before serving.