Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these light and crispy fish tacos featuring oven-baked cod fillets with a subtle crunch, nestled in a whole wheat tortilla and topped with a vibrant cabbage slaw, creamy avocado, and a dollop of tangy Greek yogurt. Perfect for a satisfying meal any time of day.

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NUTRITION

352kcal
Protein
34.5g
Fat
14g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Whole Wheat Tortilla

1/2 cup Shredded Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, lime juice, cumin, salt, and pepper. Brush the cod fillet with this mixture for a light coating.

  • 3

    Place the cod fillet on a lightly greased baking sheet and bake for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with a pinch of salt, a dash of lime juice, and a sprinkle of pepper.

  • 5

    Warm the whole wheat tortilla in a dry pan or microwave for 20 seconds to make it pliable.

  • 6

    Assemble the taco by placing the baked fish onto the tortilla, topping it with the cabbage slaw, slicing the avocado into pieces and adding them, and finally drizzling with nonfat Greek yogurt.

  • 7

    Serve immediately with an extra squeeze of lime if desired.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these light and crispy fish tacos featuring oven-baked cod fillets with a subtle crunch, nestled in a whole wheat tortilla and topped with a vibrant cabbage slaw, creamy avocado, and a dollop of tangy Greek yogurt. Perfect for a satisfying meal any time of day.

NUTRITION

352kcal
Protein
34.5g
Fat
14g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 Whole Wheat Tortilla

1/2 cup Shredded Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, lime juice, cumin, salt, and pepper. Brush the cod fillet with this mixture for a light coating.

  • 3

    Place the cod fillet on a lightly greased baking sheet and bake for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with a pinch of salt, a dash of lime juice, and a sprinkle of pepper.

  • 5

    Warm the whole wheat tortilla in a dry pan or microwave for 20 seconds to make it pliable.

  • 6

    Assemble the taco by placing the baked fish onto the tortilla, topping it with the cabbage slaw, slicing the avocado into pieces and adding them, and finally drizzling with nonfat Greek yogurt.

  • 7

    Serve immediately with an extra squeeze of lime if desired.