Crispy 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 Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful crispy fish tacos featuring tender, seasoned cod fillets with a golden, crisped coating made from chickpea flour, nestled in a soft corn tortilla and topped with a refreshing, crunchy cabbage slaw drizzled with a tangy Greek yogurt dressing. A perfect harmony of textures and bright flavors that is both satisfying and wholesome.

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NUTRITION

343kcal
Protein
38.9g
Fat
7.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Chickpea Flour

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Corn Tortilla

1/4 medium Avocado

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F if baking, or set up an air fryer for a healthier crisp.

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, and your preferred spices.

  • 3

    Lightly coat the cod fillet with chickpea flour on both sides, shaking off any excess.

  • 4

    Bake in the oven or air fry at 425°F for about 10-12 minutes until the coating is crisp and the fish is flaky.

  • 5

    In a bowl, combine shredded red cabbage and shredded carrot. In a separate small bowl, mix nonfat Greek yogurt with a pinch of salt and a squeeze of lime juice to create a zesty dressing, then toss with the cabbage and carrot.

  • 6

    Warm the corn tortilla in a skillet for about 30 seconds on each side until soft.

  • 7

    Assemble the tacos by placing the crispy fish on the tortilla, topping with a generous serving of cabbage slaw, and adding avocado slices for creaminess.

  • 8

    Serve immediately and enjoy your fresh, nutrient-packed fish tacos.

Crispy 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 Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful crispy fish tacos featuring tender, seasoned cod fillets with a golden, crisped coating made from chickpea flour, nestled in a soft corn tortilla and topped with a refreshing, crunchy cabbage slaw drizzled with a tangy Greek yogurt dressing. A perfect harmony of textures and bright flavors that is both satisfying and wholesome.

NUTRITION

343kcal
Protein
38.9g
Fat
7.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Chickpea Flour

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Corn Tortilla

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F if baking, or set up an air fryer for a healthier crisp.

  • 2

    Pat the cod fillet dry and lightly season with salt, pepper, and your preferred spices.

  • 3

    Lightly coat the cod fillet with chickpea flour on both sides, shaking off any excess.

  • 4

    Bake in the oven or air fry at 425°F for about 10-12 minutes until the coating is crisp and the fish is flaky.

  • 5

    In a bowl, combine shredded red cabbage and shredded carrot. In a separate small bowl, mix nonfat Greek yogurt with a pinch of salt and a squeeze of lime juice to create a zesty dressing, then toss with the cabbage and carrot.

  • 6

    Warm the corn tortilla in a skillet for about 30 seconds on each side until soft.

  • 7

    Assemble the tacos by placing the crispy fish on the tortilla, topping with a generous serving of cabbage slaw, and adding avocado slices for creaminess.

  • 8

    Serve immediately and enjoy your fresh, nutrient-packed fish tacos.