Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful crispy baked white fish tacos featuring tender, flaky fish nestled in warm corn tortillas, topped with a zesty fresh cabbage slaw and a hint of creamy avocado. The dish is finished with a drizzle of olive oil and a squeeze of lime for a burst of brightness, making every bite a delicious balance of textures and seasonings.

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NUTRITION

356kcal
Protein
40.2g
Fat
12.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

0.25 portion Avocado

0.5 Tbsp Olive Oil

0.5 Lime

1 tsp Cumin Powder

1 tsp Paprika

Salt (pinch)

Black Pepper (pinch)

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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, mix together cumin, paprika, salt, and black pepper. Drizzle half the olive oil over the cod fillet and rub with the spice mixture.

  • 3

    Place the cod on the baking sheet and bake for 10-12 minutes until the fish flakes easily with a fork and the edges start to crisp.

  • 4

    While the fish is baking, prepare the slaw by combining shredded cabbage in a bowl. Squeeze in juice from half a lime, and if desired, add a tiny pinch of salt and a drizzle of olive oil.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 6

    Assemble the tacos by placing pieces of crispy baked cod on each tortilla, topping with a generous serving of cabbage slaw, and adding avocado slices.

  • 7

    Finish with an extra squeeze of lime if desired, serve immediately, and enjoy the light, zesty flavors.

Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful crispy baked white fish tacos featuring tender, flaky fish nestled in warm corn tortillas, topped with a zesty fresh cabbage slaw and a hint of creamy avocado. The dish is finished with a drizzle of olive oil and a squeeze of lime for a burst of brightness, making every bite a delicious balance of textures and seasonings.

NUTRITION

356kcal
Protein
40.2g
Fat
12.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

0.25 portion Avocado

0.5 Tbsp Olive Oil

0.5 Lime

1 tsp Cumin Powder

1 tsp Paprika

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together cumin, paprika, salt, and black pepper. Drizzle half the olive oil over the cod fillet and rub with the spice mixture.

  • 3

    Place the cod on the baking sheet and bake for 10-12 minutes until the fish flakes easily with a fork and the edges start to crisp.

  • 4

    While the fish is baking, prepare the slaw by combining shredded cabbage in a bowl. Squeeze in juice from half a lime, and if desired, add a tiny pinch of salt and a drizzle of olive oil.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 6

    Assemble the tacos by placing pieces of crispy baked cod on each tortilla, topping with a generous serving of cabbage slaw, and adding avocado slices.

  • 7

    Finish with an extra squeeze of lime if desired, serve immediately, and enjoy the light, zesty flavors.