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 vibrant twist on classic tacos with lightly seasoned baked cod, crisp corn tortillas, and a refreshing cabbage-carrot slaw drizzled with a tangy lime-infused Greek yogurt dressing and a touch of creamy avocado. This meal delivers a satisfying crunch and a burst of flavor with every bite.

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NUTRITION

357kcal
Protein
36.6g
Fat
9.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

1 quarter Avocado

1 tsp Spice Blend (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season evenly with the spice blend.

  • 3

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

  • 4

    While the fish bakes, prepare the slaw by combining shredded cabbage, shredded carrot, and a drizzle of lime juice mixed with Greek yogurt in a bowl.

  • 5

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

  • 6

    Once the fish is done, gently break it into large chunks.

  • 7

    Assemble the tacos by layering the baked fish on the tortillas, topping with the fresh slaw, and finishing with slices of avocado.

  • 8

    Serve immediately and enjoy your delicious, crispy baked fish tacos with a fresh twist.

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 vibrant twist on classic tacos with lightly seasoned baked cod, crisp corn tortillas, and a refreshing cabbage-carrot slaw drizzled with a tangy lime-infused Greek yogurt dressing and a touch of creamy avocado. This meal delivers a satisfying crunch and a burst of flavor with every bite.

NUTRITION

357kcal
Protein
36.6g
Fat
9.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

1 quarter Avocado

1 tsp Spice Blend (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and season evenly with the spice blend.

  • 3

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

  • 4

    While the fish bakes, prepare the slaw by combining shredded cabbage, shredded carrot, and a drizzle of lime juice mixed with Greek yogurt in a bowl.

  • 5

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

  • 6

    Once the fish is done, gently break it into large chunks.

  • 7

    Assemble the tacos by layering the baked fish on the tortillas, topping with the fresh slaw, and finishing with slices of avocado.

  • 8

    Serve immediately and enjoy your delicious, crispy baked fish tacos with a fresh twist.