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 these light and crispy baked fish tacos bursting with flavor. Tender cod fillets are seasoned with a blend of cumin, chili powder, and garlic, then baked to perfection. Paired with a refreshing cabbage slaw dressed in a zesty lime Greek yogurt dressing, this meal offers a balanced mix of protein and crunch in every bite.

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NUTRITION

342kcal
Protein
37.1g
Fat
9.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (~170g)

2 Corn Tortillas (~56g)

1 cup shredded Green Cabbage (~89g)

2 tbsp Low-Fat Greek Yogurt (~30g)

1 tsp Olive Oil (~5g)

1/2 Lime (~18g)

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel and rub the spice blend evenly over the fish.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw. In a bowl, combine shredded cabbage with Greek yogurt, a drizzle of olive oil, squeeze the juice from half a lime, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds per side.

  • 7

    Assemble by flaking the fish into pieces and placing on the tortillas, then topping with a generous serving of cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos!

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 these light and crispy baked fish tacos bursting with flavor. Tender cod fillets are seasoned with a blend of cumin, chili powder, and garlic, then baked to perfection. Paired with a refreshing cabbage slaw dressed in a zesty lime Greek yogurt dressing, this meal offers a balanced mix of protein and crunch in every bite.

NUTRITION

342kcal
Protein
37.1g
Fat
9.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (~170g)

2 Corn Tortillas (~56g)

1 cup shredded Green Cabbage (~89g)

2 tbsp Low-Fat Greek Yogurt (~30g)

1 tsp Olive Oil (~5g)

1/2 Lime (~18g)

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel and rub the spice blend evenly over the fish.

  • 4

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

  • 5

    While the fish is baking, prepare the cabbage slaw. In a bowl, combine shredded cabbage with Greek yogurt, a drizzle of olive oil, squeeze the juice from half a lime, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds per side.

  • 7

    Assemble by flaking the fish into pieces and placing on the tortillas, then topping with a generous serving of cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos!