Blackened Fish Tacos with Citrus Slaw

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

Blackened Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Blackened Fish Tacos with Citrus Slaw

Enjoy these vibrant Blackened Fish Tacos featuring a perfectly seasoned tilapia fillet served in warm corn tortillas, topped with a refreshing citrus slaw. The crisp cabbage and lightly shredded carrot mingle with a zesty Greek yogurt and lime dressing, while a touch of creamy avocado provides finishing richness. This dish is a colorful combination of flavors and textures that's both satisfying and nutrient-packed.

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NUTRITION

391kcal
Protein
31.2g
Fat
15.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tablespoons Plain Nonfat Greek Yogurt

1/2 medium Avocado

1 tablespoon Lime Juice

1 tablespoon Blackened Spice Mix

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Pat the tilapia fillet dry and rub generously with the blackened spice mix on both sides.

  • 3

    Cook the tilapia in the hot skillet for about 3-4 minutes per side until the fish is opaque and has a nicely charred exterior.

  • 4

    While the fish cooks, prepare the citrus slaw by combining the shredded cabbage, shredded carrot, lime juice, and Greek yogurt in a bowl. Mix well.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 6

    Assemble each taco by placing pieces of the blackened tilapia on a tortilla, topping with a spoonful of citrus slaw, and adding slices or chunks of avocado.

  • 7

    Serve immediately and enjoy these vibrant, flavorful tacos.

Blackened Fish Tacos with Citrus Slaw

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

Blackened Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Blackened Fish Tacos with Citrus Slaw

Enjoy these vibrant Blackened Fish Tacos featuring a perfectly seasoned tilapia fillet served in warm corn tortillas, topped with a refreshing citrus slaw. The crisp cabbage and lightly shredded carrot mingle with a zesty Greek yogurt and lime dressing, while a touch of creamy avocado provides finishing richness. This dish is a colorful combination of flavors and textures that's both satisfying and nutrient-packed.

NUTRITION

391kcal
Protein
31.2g
Fat
15.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tablespoons Plain Nonfat Greek Yogurt

1/2 medium Avocado

1 tablespoon Lime Juice

1 tablespoon Blackened Spice Mix

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Pat the tilapia fillet dry and rub generously with the blackened spice mix on both sides.

  • 3

    Cook the tilapia in the hot skillet for about 3-4 minutes per side until the fish is opaque and has a nicely charred exterior.

  • 4

    While the fish cooks, prepare the citrus slaw by combining the shredded cabbage, shredded carrot, lime juice, and Greek yogurt in a bowl. Mix well.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 6

    Assemble each taco by placing pieces of the blackened tilapia on a tortilla, topping with a spoonful of citrus slaw, and adding slices or chunks of avocado.

  • 7

    Serve immediately and enjoy these vibrant, flavorful tacos.