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

Savor these crispy baked fish tacos featuring tender, flaky cod seasoned with a zesty blend of spices, laid atop a refreshing cabbage slaw. A squeeze of lime and a touch of avocado deliver brightness and creaminess, making this meal as satisfying as it is nutritious.

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NUTRITION

371kcal
Protein
32.9g
Fat
12.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 small Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Low-Fat Greek Yogurt

1/4 Avocado

1/2 Lime

1 tsp Spice Blend (Cumin, Paprika, Garlic Powder, Salt)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the spice blend with olive oil. Pat the cod fillet dry and rub seasoning mixture over both sides.

  • 3

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

  • 4

    Meanwhile, in a mixing bowl, combine shredded cabbage, low-fat Greek yogurt, and a squeeze of fresh lime juice. Toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing a portion of the baked cod onto each tortilla, topping with a generous spoonful of cabbage slaw and a few slices of avocado.

  • 7

    Finish with an extra squeeze of lime over the tacos 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

Savor these crispy baked fish tacos featuring tender, flaky cod seasoned with a zesty blend of spices, laid atop a refreshing cabbage slaw. A squeeze of lime and a touch of avocado deliver brightness and creaminess, making this meal as satisfying as it is nutritious.

NUTRITION

371kcal
Protein
32.9g
Fat
12.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 small Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Low-Fat Greek Yogurt

1/4 Avocado

1/2 Lime

1 tsp Spice Blend (Cumin, Paprika, Garlic Powder, Salt)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the spice blend with olive oil. Pat the cod fillet dry and rub seasoning mixture over both sides.

  • 3

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

  • 4

    Meanwhile, in a mixing bowl, combine shredded cabbage, low-fat Greek yogurt, and a squeeze of fresh lime juice. Toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing a portion of the baked cod onto each tortilla, topping with a generous spoonful of cabbage slaw and a few slices of avocado.

  • 7

    Finish with an extra squeeze of lime over the tacos and serve immediately.