YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy a fresh twist on traditional fish tacos featuring crispy baked tilapia, nestled in warm corn tortillas and topped with a zesty lime slaw. This dish delivers a delightful mix of textures and bright flavors perfect for a satisfying dinner.
INGREDIENTS
5 oz Tilapia Fillet
2 Corn Tortillas
1 cup Shredded Green Cabbage
1/4 cup Grated Carrot
2 tbsp Nonfat Greek Yogurt
1 Lime
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the tilapia fillet on the baking sheet. Drizzle with olive oil and season with chili powder, cumin, salt, and pepper.
Bake the fish for 10-12 minutes until it flakes easily with a fork.
While the fish bakes, combine the shredded cabbage and grated carrot in a bowl. Add nonfat Greek yogurt and squeeze in the lime juice. Mix well to create a tangy slaw.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by flaking the baked fish onto the tortillas and topping with the lime slaw.
Serve immediately and enjoy your crispy baked fish tacos with a burst of lime freshness.