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 baked fish tacos featuring tender cod fillets baked until crispy, nestled in warm corn tortillas and topped with a refreshing cabbage slaw accented with shredded carrot, zesty lime, and a dollop of tangy nonfat Greek yogurt. This dish delivers vibrant textures and bright flavors, perfect for a balanced meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
38.4g
Fat
11.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 Tbsp Nonfat Greek Yogurt

1 Tbsp Lime Juice

1/4 Avocado

1 Tbsp Cornmeal

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season both sides with salt and pepper. Lightly dust the fillet with cornmeal to create a crispy exterior.

  • 3

    Place the cod fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lime juice. Drizzle this dressing over the cabbage and carrot mix, then toss to combine.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and adding slices or chunks of avocado.

  • 8

    Serve immediately and enjoy these light, crispy fish tacos with a burst of fresh flavors.

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 baked fish tacos featuring tender cod fillets baked until crispy, nestled in warm corn tortillas and topped with a refreshing cabbage slaw accented with shredded carrot, zesty lime, and a dollop of tangy nonfat Greek yogurt. This dish delivers vibrant textures and bright flavors, perfect for a balanced meal.

NUTRITION

403kcal
Protein
38.4g
Fat
11.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 Tbsp Nonfat Greek Yogurt

1 Tbsp Lime Juice

1/4 Avocado

1 Tbsp Cornmeal

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season both sides with salt and pepper. Lightly dust the fillet with cornmeal to create a crispy exterior.

  • 3

    Place the cod fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lime juice. Drizzle this dressing over the cabbage and carrot mix, then toss to combine.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous serving of cabbage slaw, and adding slices or chunks of avocado.

  • 8

    Serve immediately and enjoy these light, crispy fish tacos with a burst of fresh flavors.