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 lighter twist on fish tacos featuring flaky baked cod paired with a tangy, crunchy cabbage slaw. Zested with lime and just a hint of spice, these tacos are a satisfying blend of textures and flavors ideal for a balanced dinner that’s both vibrant and nourishing.

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NUTRITION

336kcal
Protein
36.1g
Fat
8.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Red Cabbage, shredded

1 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

1 portion Avocado (approx 1/4 avocado)

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine chili powder, cumin, salt, and pepper. Pat the cod fillet dry and rub the spice mixture evenly over all sides.

  • 3

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

  • 4

    While the fish is baking, prepare the slaw by mixing shredded red cabbage and carrot in a bowl.

  • 5

    In another small bowl, whisk together nonfat Greek yogurt and lime juice. Drizzle over the cabbage and carrot mixture, and toss to coat evenly.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by flaking the baked cod onto the tortillas, topping with fresh slaw, and adding sliced avocado.

  • 8

    Finish with an extra squeeze of lime, if desired, and serve immediately.

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 lighter twist on fish tacos featuring flaky baked cod paired with a tangy, crunchy cabbage slaw. Zested with lime and just a hint of spice, these tacos are a satisfying blend of textures and flavors ideal for a balanced dinner that’s both vibrant and nourishing.

NUTRITION

336kcal
Protein
36.1g
Fat
8.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Red Cabbage, shredded

1 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

1 portion Avocado (approx 1/4 avocado)

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine chili powder, cumin, salt, and pepper. Pat the cod fillet dry and rub the spice mixture evenly over all sides.

  • 3

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

  • 4

    While the fish is baking, prepare the slaw by mixing shredded red cabbage and carrot in a bowl.

  • 5

    In another small bowl, whisk together nonfat Greek yogurt and lime juice. Drizzle over the cabbage and carrot mixture, and toss to coat evenly.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by flaking the baked cod onto the tortillas, topping with fresh slaw, and adding sliced avocado.

  • 8

    Finish with an extra squeeze of lime, if desired, and serve immediately.