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 a vibrant twist on fish tacos with a crispy baked cod fillet nestled in warm corn tortillas and topped with a tangy, crunchy cabbage slaw. The refreshing combination of lime, Greek yogurt, and a dash of olive oil creates a light yet delicious sauce that brings all the flavors together.

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NUTRITION

333kcal
Protein
36.4g
Fat
12.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/3 cup Nonfat Greek Yogurt

2 tsp Olive Oil

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 and line a baking sheet with parchment paper.

  • 2

    Season the cod fillet with chili powder, cumin, salt, and pepper. Drizzle 1 tsp of olive oil over the fish to help crisp the exterior.

  • 3

    Bake the seasoned cod for 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by mixing shredded cabbage with lime juice, nonfat Greek yogurt, the remaining olive oil, a pinch of salt, and pepper. Toss well to combine.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to soften them.

  • 6

    Flake the baked cod into large chunks and assemble your tacos by layering the fish onto each tortilla and topping with a generous spoonful of cabbage slaw.

  • 7

    Serve immediately and enjoy your light, crispy, and refreshing baked fish tacos.

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 a vibrant twist on fish tacos with a crispy baked cod fillet nestled in warm corn tortillas and topped with a tangy, crunchy cabbage slaw. The refreshing combination of lime, Greek yogurt, and a dash of olive oil creates a light yet delicious sauce that brings all the flavors together.

NUTRITION

333kcal
Protein
36.4g
Fat
12.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/3 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the cod fillet with chili powder, cumin, salt, and pepper. Drizzle 1 tsp of olive oil over the fish to help crisp the exterior.

  • 3

    Bake the seasoned cod for 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by mixing shredded cabbage with lime juice, nonfat Greek yogurt, the remaining olive oil, a pinch of salt, and pepper. Toss well to combine.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to soften them.

  • 6

    Flake the baked cod into large chunks and assemble your tacos by layering the fish onto each tortilla and topping with a generous spoonful of cabbage slaw.

  • 7

    Serve immediately and enjoy your light, crispy, and refreshing baked fish tacos.