Crispy Baked Cod 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 Cod Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Tacos with Fresh Cabbage Slaw

Enjoy these light yet satisfying cod tacos featuring tender, oven-baked cod seasoned with a blend of spices, nestled in warm corn tortillas and topped with a refreshing, crunchy cabbage slaw and a dollop of creamy avocado. A colorful meal balancing textures and flavors for a perfect mid-day or evening bite.

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NUTRITION

537kcal
Protein
42.9g
Fat
24.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 small Carrot, grated

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle with olive oil, and season with chili powder, cumin, salt, and pepper.

  • 3

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

  • 4

    While the cod is baking, prepare the slaw by combining shredded cabbage and grated carrot in a bowl. Stir in lime juice, Greek yogurt, and a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 6

    Once the cod is done, gently break it into large chunks.

  • 7

    Assemble the tacos by placing portions of the baked cod onto the tortillas. Top with the cabbage slaw and add slices or chunks of avocado.

  • 8

    Serve immediately and enjoy the refreshing crunch with the savory baked cod.

Crispy Baked Cod 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 Cod Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Tacos with Fresh Cabbage Slaw

Enjoy these light yet satisfying cod tacos featuring tender, oven-baked cod seasoned with a blend of spices, nestled in warm corn tortillas and topped with a refreshing, crunchy cabbage slaw and a dollop of creamy avocado. A colorful meal balancing textures and flavors for a perfect mid-day or evening bite.

NUTRITION

537kcal
Protein
42.9g
Fat
24.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 small Carrot, grated

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle with olive oil, and season with chili powder, cumin, salt, and pepper.

  • 3

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

  • 4

    While the cod is baking, prepare the slaw by combining shredded cabbage and grated carrot in a bowl. Stir in lime juice, Greek yogurt, and a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 6

    Once the cod is done, gently break it into large chunks.

  • 7

    Assemble the tacos by placing portions of the baked cod onto the tortillas. Top with the cabbage slaw and add slices or chunks of avocado.

  • 8

    Serve immediately and enjoy the refreshing crunch with the savory baked cod.