Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light yet satisfying dish featuring crispy baked cod nestled in warm corn tortillas, topped with a refreshing slaw of red cabbage and carrot tossed in a tangy Greek yogurt dressing and black beans for a protein boost. This meal offers a delightful contrast of textures and flavors that brighten any dinner plate.

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NUTRITION

325kcal
Protein
37.9g
Fat
3.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Cooked Black Beans

2 medium Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

1 tsp Spice Mix (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly spray a baking sheet with olive oil.

  • 2

    Pat the cod fillet dry and season both sides with the spice mix.

  • 3

    Place the fish on the baking sheet and bake for 10-12 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Stir in the Greek yogurt and lime juice to create a tangy slaw.

  • 5

    Warm the corn tortillas in a dry skillet or directly over a low flame for about 30 seconds per side.

  • 6

    Once the fish is done, flake it into large pieces and gently mix in the cooked black beans.

  • 7

    Assemble the tacos by distributing the fish and bean mixture onto the tortillas, then top with the fresh slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light yet satisfying dish featuring crispy baked cod nestled in warm corn tortillas, topped with a refreshing slaw of red cabbage and carrot tossed in a tangy Greek yogurt dressing and black beans for a protein boost. This meal offers a delightful contrast of textures and flavors that brighten any dinner plate.

NUTRITION

325kcal
Protein
37.9g
Fat
3.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Cooked Black Beans

2 medium Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Spray

1 tsp Spice Mix (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly spray a baking sheet with olive oil.

  • 2

    Pat the cod fillet dry and season both sides with the spice mix.

  • 3

    Place the fish on the baking sheet and bake for 10-12 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Stir in the Greek yogurt and lime juice to create a tangy slaw.

  • 5

    Warm the corn tortillas in a dry skillet or directly over a low flame for about 30 seconds per side.

  • 6

    Once the fish is done, flake it into large pieces and gently mix in the cooked black beans.

  • 7

    Assemble the tacos by distributing the fish and bean mixture onto the tortillas, then top with the fresh slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.