Name: Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 2 Corn Tortillas; 1 cup Shredded Green Cabbage; 1/4 Avocado; 2 tbsp Greek Yogurt; 1 tsp Olive Oil; 2 tbsp Lime Juice; Spices (Cumin, Smoked Paprika, Salt, Pepper); 2 tbsp Fresh Cilantro

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light, crispy fish tacos featuring a perfectly seasoned, baked cod fillet paired with a refreshing cabbage slaw tossed in a zesty lime and yogurt dressing. A delightful combination of textures and flavors makes this dish a satisfying and nutritious option for any meal.

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NUTRITION

Protein

37.7g

Fat

14.4g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 Avocado

2 tbsp Greek Yogurt

1 tsp Olive Oil

2 tbsp Lime Juice

Spices (Cumin, Smoked Paprika, Salt, Pepper)

2 tbsp Fresh Cilantro

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the cod fillet on a lightly oiled, parchment-lined baking sheet. Drizzle with olive oil and season with cumin, smoked paprika, salt, and pepper.
3
Bake the fish for 10-12 minutes or until it flakes easily with a fork.
4
While the fish is baking, prepare the cabbage slaw by combining shredded cabbage, diced avocado, Greek yogurt, lime juice, and fresh cilantro in a bowl. Toss gently to coat evenly.
5
Warm the corn tortillas in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave.
6
Once the fish is done, flake it into large chunks and divide evenly among the tortillas.
7
Top the fish with a generous spoonful of the fresh cabbage slaw.
8
Serve immediately and enjoy your crispy baked fish tacos!