Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on tacos featuring tender, crispy baked white fish paired with a refreshing cabbage slaw and creamy avocado. The blend of zesty lime, light seasoning, and crunchy corn tortillas creates a balanced and satisfying meal perfect for a clean, nutritious dinner.

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NUTRITION

349kcal
Protein
35g
Fat
14.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet (Cod)

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the white fish fillets on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil and season with cumin, garlic powder, salt, and pepper.

  • 3

    Bake the fish in the preheated oven for about 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining the shredded red cabbage with lime juice, a pinch of salt, and a drizzle of olive oil in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until pliable.

  • 6

    Assemble the tacos by placing a portion of the baked fish on each tortilla, topping with a generous spoonful of cabbage slaw and a few slices of avocado.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.

Crispy Baked White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on tacos featuring tender, crispy baked white fish paired with a refreshing cabbage slaw and creamy avocado. The blend of zesty lime, light seasoning, and crunchy corn tortillas creates a balanced and satisfying meal perfect for a clean, nutritious dinner.

NUTRITION

349kcal
Protein
35g
Fat
14.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet (Cod)

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the white fish fillets on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil and season with cumin, garlic powder, salt, and pepper.

  • 3

    Bake the fish in the preheated oven for about 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by combining the shredded red cabbage with lime juice, a pinch of salt, and a drizzle of olive oil in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until pliable.

  • 6

    Assemble the tacos by placing a portion of the baked fish on each tortilla, topping with a generous spoonful of cabbage slaw and a few slices of avocado.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.