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 crispy baked fish tacos featuring a tender, oven-baked cod fillet nestled in warm corn tortillas. The dish is brightened with a zesty cabbage slaw dressed in nonfat Greek yogurt and lime juice, with a hint of creamy avocado for richness. Perfect for a balanced meal full of flavor and crunch.

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NUTRITION

360kcal
Protein
36.4g
Fat
11.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

2 Corn Tortillas

1/2 cup Shredded Cabbage

1 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with your choice of cumin, chili powder, salt, and pepper.

  • 3

    Bake the cod for 12-15 minutes or until it flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper in a bowl to make the slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Once the fish is cooked, gently flake it into chunks.

  • 7

    Assemble the tacos by placing a portion of fish on each tortilla, topping it with a generous spoonful of cabbage slaw, and finishing with slices of avocado.

  • 8

    Serve immediately and enjoy your light, flavorful meal.

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 crispy baked fish tacos featuring a tender, oven-baked cod fillet nestled in warm corn tortillas. The dish is brightened with a zesty cabbage slaw dressed in nonfat Greek yogurt and lime juice, with a hint of creamy avocado for richness. Perfect for a balanced meal full of flavor and crunch.

NUTRITION

360kcal
Protein
36.4g
Fat
11.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

2 Corn Tortillas

1/2 cup Shredded Cabbage

1 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with your choice of cumin, chili powder, salt, and pepper.

  • 3

    Bake the cod for 12-15 minutes or until it flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper in a bowl to make the slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Once the fish is cooked, gently flake it into chunks.

  • 7

    Assemble the tacos by placing a portion of fish on each tortilla, topping it with a generous spoonful of cabbage slaw, and finishing with slices of avocado.

  • 8

    Serve immediately and enjoy your light, flavorful meal.