YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Enjoy these light and crispy baked fish tacos featuring a tender cod fillet encrusted with a subtly spiced whole wheat and cornmeal coating, tucked into warm corn tortillas and topped with a vibrant, crunchy cabbage slaw and a creamy Greek yogurt-avocado sauce.
INGREDIENTS
5 oz Cod Fillet
2 Corn Tortillas
1 cup Shredded Green Cabbage
¼ cup Shredded Carrot
¼ medium Avocado
2 tbsp Plain Nonfat Greek Yogurt
2 tbsp Whole Wheat Flour
1 tbsp Cornmeal
Olive Oil Spray
Spices (Chili Powder, Cumin, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a shallow bowl, combine the whole wheat flour, cornmeal, chili powder, cumin, salt, and pepper.
Pat the cod fillet dry with paper towels. Dredge the fillet in the flour mixture, ensuring an even, light coating on all sides.
Place the coated fillet on the prepared baking sheet. Lightly spray the top with olive oil spray to help with crisping.
Bake the fish in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.
While the fish bakes, prepare the fresh slaw by mixing the shredded green cabbage and shredded carrot in a bowl.
In a separate small bowl, mash the avocado and stir in the Greek yogurt to create a smooth, creamy sauce. Season with a pinch of salt and pepper.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble the tacos by flaking portions of the baked fish onto each tortilla, topping with a generous scoop of cabbage slaw, and drizzling with the avocado-yogurt sauce.
Serve immediately and enjoy your clean and crispy fish tacos!