Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a vibrant twist on classic fish tacos featuring lightly seasoned, crispy baked white fish nestled in warm corn tortillas and topped with a zesty lime-infused slaw. Every bite delivers a delightful crunch, refreshing tang from the lime, and a satisfying warmth, making for a balanced meal that's as nutritious as it is delicious.

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NUTRITION

355kcal
Protein
43.8g
Fat
10.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp chopped Cilantro

1 tsp Cumin

1 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly spray or brush a baking sheet with a little olive oil.

  • 2

    Pat the fish dry with paper towels. Season both sides with cumin, paprika, salt, and pepper.

  • 3

    Place the fish on the prepared baking sheet and bake for 10-12 minutes until cooked through and the exterior starts to crisp.

  • 4

    While the fish bakes, mix the shredded red cabbage and carrot in a bowl. Add the lime juice, Greek yogurt, chopped cilantro, and a pinch of salt. Toss until well combined to create the lime slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.

  • 6

    Assemble the tacos by flaking the baked fish into pieces, distributing it evenly over the tortillas, and topping with a generous serving of lime slaw.

  • 7

    Serve immediately and enjoy your fresh, crispy fish tacos!

Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a vibrant twist on classic fish tacos featuring lightly seasoned, crispy baked white fish nestled in warm corn tortillas and topped with a zesty lime-infused slaw. Every bite delivers a delightful crunch, refreshing tang from the lime, and a satisfying warmth, making for a balanced meal that's as nutritious as it is delicious.

NUTRITION

355kcal
Protein
43.8g
Fat
10.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp chopped Cilantro

1 tsp Cumin

1 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly spray or brush a baking sheet with a little olive oil.

  • 2

    Pat the fish dry with paper towels. Season both sides with cumin, paprika, salt, and pepper.

  • 3

    Place the fish on the prepared baking sheet and bake for 10-12 minutes until cooked through and the exterior starts to crisp.

  • 4

    While the fish bakes, mix the shredded red cabbage and carrot in a bowl. Add the lime juice, Greek yogurt, chopped cilantro, and a pinch of salt. Toss until well combined to create the lime slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.

  • 6

    Assemble the tacos by flaking the baked fish into pieces, distributing it evenly over the tortillas, and topping with a generous serving of lime slaw.

  • 7

    Serve immediately and enjoy your fresh, crispy fish tacos!