YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Slaw
Enjoy a vibrant medley of flavors with these crispy baked fish tacos. Tender, lightly seasoned cod is baked to perfection and nestled in warm corn tortillas alongside a refreshing slaw of crunchy cabbage and carrots tossed in a zesty lime-infused nonfat Greek yogurt dressing. Topped with creamy avocado slices, this dish delivers an inspiring blend of taste and texture for a satisfying meal.
INGREDIENTS
6 oz Cod Fillet
2 Corn Tortillas
1 cup Shredded Green Cabbage
1/2 medium Carrot
2 tbsp Nonfat Greek Yogurt
1 tbsp Lime Juice
1/4 Avocado
Olive Oil Spray
Spices (Cumin, Garlic Powder, Salt & Pepper)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the cod fillet dry and lightly season both sides with cumin, garlic powder, salt, and pepper.
Lightly spray the baking sheet with olive oil and place the seasoned cod. Bake for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is baking, prepare the slaw by combining shredded cabbage and grated carrot in a bowl.
In a small bowl, mix the nonfat Greek yogurt with lime juice and a pinch of salt to create a tangy dressing, then toss it through the slaw.
Warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.
Once the fish is done, flake it into large chunks and distribute evenly onto the tortillas.
Top the fish with a generous spoonful of fresh slaw and garnish with avocado slices.
Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.