Crispy Baked White Fish Tacos with Fresh Slaw

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

Crispy Baked White Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on traditional tacos featuring tender, flaky cod coated in a light almond flour crisp, baked to perfection. Paired with a refreshing cabbage-carrot slaw dressed in zesty lime and Greek yogurt, this dish delivers a satisfying crunch and a burst of tangy flavor, ideal for a wholesome meal any time of the day.

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NUTRITION

555kcal
Protein
49.6g
Fat
20.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz cod fish fillet

1/4 cup almond flour

2 small corn tortillas

1 cup shredded cabbage

1/2 cup shredded carrot

2 tbsp lime juice

2 tbsp nonfat Greek yogurt

1 tsp olive oil

Spices: salt, pepper, paprika, garlic powder

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the fish fillet dry and season lightly with salt, pepper, paprika, and garlic powder.

  • 3

    Dredge the fish in almond flour, shaking off any excess to ensure a light, crispy coating.

  • 4

    Place the coated fish on the prepared baking sheet. Drizzle with a small amount of olive oil to help crisp the coating.

  • 5

    Bake in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl.

  • 7

    Mix lime juice with nonfat Greek yogurt and a pinch of salt, then drizzle over the slaw, tossing gently to coat.

  • 8

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 9

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with the fresh slaw. Garnish with an extra squeeze of lime if desired.

Crispy Baked White Fish Tacos with Fresh Slaw

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

Crispy Baked White Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on traditional tacos featuring tender, flaky cod coated in a light almond flour crisp, baked to perfection. Paired with a refreshing cabbage-carrot slaw dressed in zesty lime and Greek yogurt, this dish delivers a satisfying crunch and a burst of tangy flavor, ideal for a wholesome meal any time of the day.

NUTRITION

555kcal
Protein
49.6g
Fat
20.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz cod fish fillet

1/4 cup almond flour

2 small corn tortillas

1 cup shredded cabbage

1/2 cup shredded carrot

2 tbsp lime juice

2 tbsp nonfat Greek yogurt

1 tsp olive oil

Spices: salt, pepper, paprika, garlic powder

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the fish fillet dry and season lightly with salt, pepper, paprika, and garlic powder.

  • 3

    Dredge the fish in almond flour, shaking off any excess to ensure a light, crispy coating.

  • 4

    Place the coated fish on the prepared baking sheet. Drizzle with a small amount of olive oil to help crisp the coating.

  • 5

    Bake in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl.

  • 7

    Mix lime juice with nonfat Greek yogurt and a pinch of salt, then drizzle over the slaw, tossing gently to coat.

  • 8

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 9

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with the fresh slaw. Garnish with an extra squeeze of lime if desired.