Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Savor these light and satisfying fish tacos featuring flaky, baked cod coated in a crunchy cornmeal crust paired with a tangy, fresh cabbage slaw. Each bite delivers a burst of zesty lime, fresh cilantro, and a creamy Greek yogurt drizzle, making it a perfect balanced meal for any time of day.

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NUTRITION

364kcal
Protein
34.2g
Fat
8.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Cornmeal

2 Small Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and season with salt and pepper. Lightly drizzle with olive oil.

  • 3

    Dredge the cod in cornmeal, pressing gently to adhere, ensuring an even coating.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss shredded cabbage with lime juice, chopped cilantro, salt, and pepper to make the zesty slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of baked fish on each tortilla, topping with a generous spoonful of cabbage slaw, and drizzling a bit of nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your light, crispy, and zesty fish tacos.

Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Savor these light and satisfying fish tacos featuring flaky, baked cod coated in a crunchy cornmeal crust paired with a tangy, fresh cabbage slaw. Each bite delivers a burst of zesty lime, fresh cilantro, and a creamy Greek yogurt drizzle, making it a perfect balanced meal for any time of day.

NUTRITION

364kcal
Protein
34.2g
Fat
8.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Cornmeal

2 Small Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry and season with salt and pepper. Lightly drizzle with olive oil.

  • 3

    Dredge the cod in cornmeal, pressing gently to adhere, ensuring an even coating.

  • 4

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

  • 5

    Meanwhile, in a bowl, toss shredded cabbage with lime juice, chopped cilantro, salt, and pepper to make the zesty slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of baked fish on each tortilla, topping with a generous spoonful of cabbage slaw, and drizzling a bit of nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your light, crispy, and zesty fish tacos.