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 light and satisfying dinner featuring tender baked cod fillets with a crispy finish, paired with zesty corn tortillas and a refreshing cabbage slaw topped with a tangy Greek yogurt dressing and a touch of creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
38g
Fat
15.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (50g total)

1 cup shredded Green Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1/4 Avocado (50g)

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly brush the cod fillets with olive oil and season with salt and pepper.

  • 2

    Place the seasoned cod on a baking sheet lined with parchment paper and bake for about 10-12 minutes until the fish is firm and flakes easily.

  • 3

    Meanwhile, in a bowl, combine shredded cabbage, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Warm the corn tortillas in a skillet over medium heat or directly over a gas flame until they become pliable and slightly charred for extra flavor.

  • 5

    Once the fish is done, gently flake it into large pieces.

  • 6

    Assemble the tacos by placing flaked fish onto each tortilla, topping with a generous serving of cabbage slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh cabbage slaw.

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 light and satisfying dinner featuring tender baked cod fillets with a crispy finish, paired with zesty corn tortillas and a refreshing cabbage slaw topped with a tangy Greek yogurt dressing and a touch of creamy avocado.

NUTRITION

403kcal
Protein
38g
Fat
15.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

2 Corn Tortillas (50g total)

1 cup shredded Green Cabbage (89g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1/4 Avocado (50g)

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly brush the cod fillets with olive oil and season with salt and pepper.

  • 2

    Place the seasoned cod on a baking sheet lined with parchment paper and bake for about 10-12 minutes until the fish is firm and flakes easily.

  • 3

    Meanwhile, in a bowl, combine shredded cabbage, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Warm the corn tortillas in a skillet over medium heat or directly over a gas flame until they become pliable and slightly charred for extra flavor.

  • 5

    Once the fish is done, gently flake it into large pieces.

  • 6

    Assemble the tacos by placing flaked fish onto each tortilla, topping with a generous serving of cabbage slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with fresh cabbage slaw.