Crispy Baked Fish Tacos with Creamy Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Creamy Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Lime Slaw

Enjoy a vibrant twist on tacos with flaky, crispy baked cod nestled in warm corn tortillas, topped with a refreshing, tangy lime-infused cabbage slaw and a dollop of creamy nonfat Greek yogurt sauce. Each bite bursts with a perfect balance of texture and flavor, making it an ideal healthy meal.

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NUTRITION

312kcal
Protein
39.9g
Fat
7.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1/2 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Cilantro

1 tsp Cumin Powder

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with olive oil and season with cumin, salt, and pepper.

  • 3

    Bake the fish for about 10-12 minutes, or until flaky and cooked through.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage, shredded carrots, lime juice, cilantro, a pinch of salt, and a little pepper in a bowl.

  • 5

    Heat the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until warm and pliable.

  • 6

    Once the fish is done, flake it into bite-sized pieces and layer it onto the tortillas.

  • 7

    Top the fish with a generous serving of the creamy lime slaw. Drizzle the nonfat Greek yogurt over the top for an extra burst of creaminess.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos.

Crispy Baked Fish Tacos with Creamy Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Creamy Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Lime Slaw

Enjoy a vibrant twist on tacos with flaky, crispy baked cod nestled in warm corn tortillas, topped with a refreshing, tangy lime-infused cabbage slaw and a dollop of creamy nonfat Greek yogurt sauce. Each bite bursts with a perfect balance of texture and flavor, making it an ideal healthy meal.

NUTRITION

312kcal
Protein
39.9g
Fat
7.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1/2 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Cilantro

1 tsp Cumin Powder

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with olive oil and season with cumin, salt, and pepper.

  • 3

    Bake the fish for about 10-12 minutes, or until flaky and cooked through.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage, shredded carrots, lime juice, cilantro, a pinch of salt, and a little pepper in a bowl.

  • 5

    Heat the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until warm and pliable.

  • 6

    Once the fish is done, flake it into bite-sized pieces and layer it onto the tortillas.

  • 7

    Top the fish with a generous serving of the creamy lime slaw. Drizzle the nonfat Greek yogurt over the top for an extra burst of creaminess.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos.