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 these light yet flavorful fish tacos featuring perfectly baked, crispy cod fillets nestled in warm corn tortillas and topped with a refreshing cabbage and carrot slaw, all accented by a tangy Greek yogurt drizzle and a squeeze of lime.

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NUTRITION

335kcal
Protein
40.4g
Fat
3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1 medium Shredded Carrot

2 tbsp Greek Yogurt

1 tbsp Cornstarch

1 Lime wedge

Spices to taste (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. Sprinkle the fillet with salt, pepper, cumin, and paprika.

  • 3

    Lightly coat the fish with cornstarch to aid in crisping during baking.

  • 4

    Place the cod on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and lightly crisp on the edges.

  • 5

    Meanwhile, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Drizzle with Greek yogurt, season with a pinch of salt and pepper, and toss until combined.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by gently flaking the baked fish and placing it on the warmed tortillas. Top with the fresh slaw and finish with a squeeze of lime.

  • 8

    Serve immediately and enjoy the vibrant medley of flavors.

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 these light yet flavorful fish tacos featuring perfectly baked, crispy cod fillets nestled in warm corn tortillas and topped with a refreshing cabbage and carrot slaw, all accented by a tangy Greek yogurt drizzle and a squeeze of lime.

NUTRITION

335kcal
Protein
40.4g
Fat
3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1 medium Shredded Carrot

2 tbsp Greek Yogurt

1 tbsp Cornstarch

1 Lime wedge

Spices to taste (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. Sprinkle the fillet with salt, pepper, cumin, and paprika.

  • 3

    Lightly coat the fish with cornstarch to aid in crisping during baking.

  • 4

    Place the cod on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and lightly crisp on the edges.

  • 5

    Meanwhile, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Drizzle with Greek yogurt, season with a pinch of salt and pepper, and toss until combined.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by gently flaking the baked fish and placing it on the warmed tortillas. Top with the fresh slaw and finish with a squeeze of lime.

  • 8

    Serve immediately and enjoy the vibrant medley of flavors.