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 light and flavorful fish tacos featuring a crispy baked cod fillet nestled in warmed corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt drizzle. The blend of zesty lime and warming spices creates a balance of textures and bright flavors perfect for a wholesome meal.

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NUTRITION

273kcal
Protein
33.1g
Fat
3.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil (spray)

1 tbsp Lime Juice

Spice Blend (Cumin, Chili Powder, Garlic Powder, Salt, and Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    In a shallow dish, season the cod fillet with cumin, chili powder, garlic powder, salt, and pepper. Drizzle a little lime juice over the fish for an extra zing.

  • 3

    Place the seasoned cod on the prepared baking sheet. Bake in the preheated oven for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining the shredded cabbage with lime juice, a pinch of salt, and any additional seasoning if desired.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds.

  • 6

    Assemble the tacos by flaking the baked fish into bite-sized pieces, placing them on the tortillas, and topping with a generous scoop of cabbage slaw.

  • 7

    Drizzle the nonfat Greek yogurt over the tacos and add a final squeeze of lime juice if desired. Serve immediately and enjoy!

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 light and flavorful fish tacos featuring a crispy baked cod fillet nestled in warmed corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt drizzle. The blend of zesty lime and warming spices creates a balance of textures and bright flavors perfect for a wholesome meal.

NUTRITION

273kcal
Protein
33.1g
Fat
3.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil (spray)

1 tbsp Lime Juice

Spice Blend (Cumin, Chili Powder, Garlic Powder, Salt, and Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    In a shallow dish, season the cod fillet with cumin, chili powder, garlic powder, salt, and pepper. Drizzle a little lime juice over the fish for an extra zing.

  • 3

    Place the seasoned cod on the prepared baking sheet. Bake in the preheated oven for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining the shredded cabbage with lime juice, a pinch of salt, and any additional seasoning if desired.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds.

  • 6

    Assemble the tacos by flaking the baked fish into bite-sized pieces, placing them on the tortillas, and topping with a generous scoop of cabbage slaw.

  • 7

    Drizzle the nonfat Greek yogurt over the tacos and add a final squeeze of lime juice if desired. Serve immediately and enjoy!