Crispy Baked 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 Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light yet satisfying dish featuring crispy baked cod tucked into a warm corn tortilla paired with a zesty, crunchy fresh slaw. This meal beautifully balances savory baked fish with a refreshing mix of cabbage and carrot slaw, finished with a splash of lime and a hint of avocado cream for a delightful twist.

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NUTRITION

352kcal
Protein
32.5g
Fat
13.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1/4 Avocado

1 tbsp Lime Juice

1/2 tsp Paprika

1/2 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix paprika, cumin, salt, and pepper. Lightly brush the cod fillet with olive oil and sprinkle the spice mix evenly over both sides.

  • 3

    Place the seasoned cod on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Toss with lime juice, a pinch of salt, and pepper.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft and pliable.

  • 6

    Flake the baked fish and assemble your tacos by placing the fish in the tortilla, topping it with fresh slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.

Crispy Baked 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 Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light yet satisfying dish featuring crispy baked cod tucked into a warm corn tortilla paired with a zesty, crunchy fresh slaw. This meal beautifully balances savory baked fish with a refreshing mix of cabbage and carrot slaw, finished with a splash of lime and a hint of avocado cream for a delightful twist.

NUTRITION

352kcal
Protein
32.5g
Fat
13.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1/4 Avocado

1 tbsp Lime Juice

1/2 tsp Paprika

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix paprika, cumin, salt, and pepper. Lightly brush the cod fillet with olive oil and sprinkle the spice mix evenly over both sides.

  • 3

    Place the seasoned cod on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Toss with lime juice, a pinch of salt, and pepper.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft and pliable.

  • 6

    Flake the baked fish and assemble your tacos by placing the fish in the tortilla, topping it with fresh slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.