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 perfectly baked cod fillet with a crispy coating, nestled in wholesome whole wheat tortillas and topped with a zesty, refreshing cabbage slaw. The dish brings a satisfying crunch along with a balanced blend of tangy lime and subtle spices, making it a delicious and healthy choice for any meal.

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NUTRITION

315kcal
Protein
30.5g
Fat
8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Whole Wheat Tortillas

1 cup Coleslaw Mix

1 tbsp Cornstarch

1 tsp Olive Oil

1 tbsp Lime Juice

Spices (Salt, Pepper, Cumin, Chili Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and lightly coat it with a sprinkle of salt, pepper, cumin, and chili powder.

  • 3

    Dust the fish lightly with cornstarch to achieve a crispy exterior once baked.

  • 4

    Place the fish on the prepared baking sheet and drizzle with the olive oil over the top.

  • 5

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork and achieves a golden, crisp finish.

  • 6

    While the fish bakes, prepare the cabbage slaw by tossing the coleslaw mix with lime juice and a pinch of salt and pepper.

  • 7

    Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla, topping with a generous spoonful of cabbage slaw, and adding any additional spices if desired.

  • 9

    Serve immediately and enjoy the crunchy, tangy flavors of your crispy baked fish tacos.

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 perfectly baked cod fillet with a crispy coating, nestled in wholesome whole wheat tortillas and topped with a zesty, refreshing cabbage slaw. The dish brings a satisfying crunch along with a balanced blend of tangy lime and subtle spices, making it a delicious and healthy choice for any meal.

NUTRITION

315kcal
Protein
30.5g
Fat
8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Whole Wheat Tortillas

1 cup Coleslaw Mix

1 tbsp Cornstarch

1 tsp Olive Oil

1 tbsp Lime Juice

Spices (Salt, Pepper, Cumin, Chili Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and lightly coat it with a sprinkle of salt, pepper, cumin, and chili powder.

  • 3

    Dust the fish lightly with cornstarch to achieve a crispy exterior once baked.

  • 4

    Place the fish on the prepared baking sheet and drizzle with the olive oil over the top.

  • 5

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork and achieves a golden, crisp finish.

  • 6

    While the fish bakes, prepare the cabbage slaw by tossing the coleslaw mix with lime juice and a pinch of salt and pepper.

  • 7

    Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 8

    Assemble the tacos by placing pieces of baked fish onto each tortilla, topping with a generous spoonful of cabbage slaw, and adding any additional spices if desired.

  • 9

    Serve immediately and enjoy the crunchy, tangy flavors of your crispy baked fish tacos.