Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

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

Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

Enjoy these light and crispy fish tacos featuring tender baked cod with a crunchy almond flour coating, paired with a refreshing, tangy cilantro lime slaw. This dish offers a vibrant blend of textures and flavors ideal for a balanced meal.

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NUTRITION

356kcal
Protein
38.4g
Fat
13.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Almond Flour

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Fresh Cilantro (chopped)

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. Lightly drizzle with olive oil and coat evenly with almond flour. Season with a pinch of salt and pepper if desired.

  • 3

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

  • 4

    While the fish bakes, prepare the creamy slaw by combining shredded green cabbage, chopped fresh cilantro, nonfat Greek yogurt, and lime juice in a bowl. Mix until well combined.

  • 5

    Warm the corn tortillas in a dry skillet or in the microwave for a few seconds to make them pliable.

  • 6

    Assemble the tacos by placing pieces of baked cod onto each tortilla and topping with a generous scoop of the cilantro lime slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos.

Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

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

Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw

Enjoy these light and crispy fish tacos featuring tender baked cod with a crunchy almond flour coating, paired with a refreshing, tangy cilantro lime slaw. This dish offers a vibrant blend of textures and flavors ideal for a balanced meal.

NUTRITION

356kcal
Protein
38.4g
Fat
13.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Almond Flour

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Fresh Cilantro (chopped)

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry. Lightly drizzle with olive oil and coat evenly with almond flour. Season with a pinch of salt and pepper if desired.

  • 3

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

  • 4

    While the fish bakes, prepare the creamy slaw by combining shredded green cabbage, chopped fresh cilantro, nonfat Greek yogurt, and lime juice in a bowl. Mix until well combined.

  • 5

    Warm the corn tortillas in a dry skillet or in the microwave for a few seconds to make them pliable.

  • 6

    Assemble the tacos by placing pieces of baked cod onto each tortilla and topping with a generous scoop of the cilantro lime slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos.