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 a light and zesty twist on tacos with crispy baked cod, nestled in warm corn tortillas and topped with a tangy fresh cabbage slaw and a creamy Greek yogurt avocado drizzle. This dish balances the delicate flavors of the fish with the crunch of cabbage and the creaminess of avocado, delivering a satisfying meal that's both nutritious and bursting with flavor.

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NUTRITION

389kcal
Protein
41.4g
Fat
15.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Plain Nonfat Greek Yogurt

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry, then drizzle lightly with olive oil and season with salt, pepper, and ground cumin.

  • 3

    Place the seasoned cod fillets on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and easily flakes with a fork.

  • 4

    While the cod is baking, prepare the cabbage slaw by combining shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 5

    In a small bowl, mash the avocado and mix it with the Greek yogurt until smooth, seasoning with a little salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in a damp towel and microwave for 30 seconds.

  • 7

    Assemble the tacos by placing pieces of baked cod onto each tortilla, topping with the fresh cabbage slaw, then drizzling the creamy avocado-yogurt sauce over the top.

  • 8

    Serve immediately and enjoy your crispy baked cod tacos with a burst of freshness!

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 a light and zesty twist on tacos with crispy baked cod, nestled in warm corn tortillas and topped with a tangy fresh cabbage slaw and a creamy Greek yogurt avocado drizzle. This dish balances the delicate flavors of the fish with the crunch of cabbage and the creaminess of avocado, delivering a satisfying meal that's both nutritious and bursting with flavor.

NUTRITION

389kcal
Protein
41.4g
Fat
15.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Plain Nonfat Greek Yogurt

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry, then drizzle lightly with olive oil and season with salt, pepper, and ground cumin.

  • 3

    Place the seasoned cod fillets on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and easily flakes with a fork.

  • 4

    While the cod is baking, prepare the cabbage slaw by combining shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 5

    In a small bowl, mash the avocado and mix it with the Greek yogurt until smooth, seasoning with a little salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in a damp towel and microwave for 30 seconds.

  • 7

    Assemble the tacos by placing pieces of baked cod onto each tortilla, topping with the fresh cabbage slaw, then drizzling the creamy avocado-yogurt sauce over the top.

  • 8

    Serve immediately and enjoy your crispy baked cod tacos with a burst of freshness!