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 these light and crispy baked white fish tacos featuring a perfectly seasoned cod fillet with a crunchy cornmeal coating, nestled in soft corn tortillas and topped with a refreshing cabbage slaw dressed in a tangy Greek yogurt-lime sauce. This dish delivers a satisfying balance of textures and flavors for a wholesome meal.

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NUTRITION

395kcal
Protein
35.2g
Fat
4.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (141g)

1/4 cup Cornmeal (30g)

2 Corn Tortillas (50g total)

1 cup Shredded Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Lime Juice (15g)

1/2 tsp Garlic Powder

1/2 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, garlic powder, and cumin.

  • 3

    Spread the cornmeal on a shallow plate. Lightly coat the seasoned fish in the cornmeal, pressing gently to adhere.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage with lime juice and nonfat Greek yogurt in a bowl. Season lightly with salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto the tortillas, and topping them with a generous spoonful of the fresh slaw.

  • 8

    Serve immediately and enjoy your vibrant, crispy baked fish tacos.

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 these light and crispy baked white fish tacos featuring a perfectly seasoned cod fillet with a crunchy cornmeal coating, nestled in soft corn tortillas and topped with a refreshing cabbage slaw dressed in a tangy Greek yogurt-lime sauce. This dish delivers a satisfying balance of textures and flavors for a wholesome meal.

NUTRITION

395kcal
Protein
35.2g
Fat
4.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (141g)

1/4 cup Cornmeal (30g)

2 Corn Tortillas (50g total)

1 cup Shredded Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Lime Juice (15g)

1/2 tsp Garlic Powder

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, garlic powder, and cumin.

  • 3

    Spread the cornmeal on a shallow plate. Lightly coat the seasoned fish in the cornmeal, pressing gently to adhere.

  • 4

    Place the coated cod on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the fresh slaw by combining shredded cabbage with lime juice and nonfat Greek yogurt in a bowl. Season lightly with salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto the tortillas, and topping them with a generous spoonful of the fresh slaw.

  • 8

    Serve immediately and enjoy your vibrant, crispy baked fish tacos.