Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant mix of lightly spiced, crispy baked cod nestled in soft corn tortillas, topped with a refreshing cabbage slaw dressed with a zesty lime and olive oil drizzle. This dish is a perfect marriage of textures and flavors, delivering a satisfying blend of crunch and zest ideal for a light yet nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
39.8g
Fat
8.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Green Cabbage, shredded

1 tsp Olive Oil

1 Lime wedge

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet and drizzle lightly with a small amount of olive oil. Season with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by shredding the green cabbage in a mixing bowl. Drizzle with the designated teaspoon of olive oil and squeeze in fresh lime juice. Toss gently to combine and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a skillet for about 30 seconds on each side until soft and pliable.

  • 6

    Assemble the tacos by placing pieces of the baked cod into the tortillas and topping with a generous serving of the fresh cabbage slaw.

  • 7

    Finish with an extra squeeze of lime if desired and serve immediately.

Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a vibrant mix of lightly spiced, crispy baked cod nestled in soft corn tortillas, topped with a refreshing cabbage slaw dressed with a zesty lime and olive oil drizzle. This dish is a perfect marriage of textures and flavors, delivering a satisfying blend of crunch and zest ideal for a light yet nourishing meal.

NUTRITION

355kcal
Protein
39.8g
Fat
8.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Green Cabbage, shredded

1 tsp Olive Oil

1 Lime wedge

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet and drizzle lightly with a small amount of olive oil. Season with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by shredding the green cabbage in a mixing bowl. Drizzle with the designated teaspoon of olive oil and squeeze in fresh lime juice. Toss gently to combine and season with a pinch of salt and pepper.

  • 5

    Warm the corn tortillas in a skillet for about 30 seconds on each side until soft and pliable.

  • 6

    Assemble the tacos by placing pieces of the baked cod into the tortillas and topping with a generous serving of the fresh cabbage slaw.

  • 7

    Finish with an extra squeeze of lime if desired and serve immediately.