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 these light and crispy baked fish tacos featuring tender tilapia fillets, a zesty lime-infused cabbage slaw, and warm corn tortillas. Perfectly balanced with a subtle kick of spices and a creamy Greek yogurt dressing, this dish offers a refreshing, crunchy bite that's ideal for a satisfying dinner.

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NUTRITION

399kcal
Protein
41.9g
Fat
13.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 Corn Tortilla (50g)

1 cup Shredded Green Cabbage

2 tbsp Lime Juice

2 tbsp Non-fat Greek Yogurt

1 oz Avocado

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with chili powder, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, lime juice, and Greek yogurt in a bowl. Toss until evenly coated. Add salt and pepper to taste.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 20 seconds.

  • 6

    Assemble the tacos by placing baked fish on the tortilla, topping with a generous amount of lime slaw, and garnishing with avocado slices.

  • 7

    Serve immediately and enjoy your flavorful, crispy baked 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 these light and crispy baked fish tacos featuring tender tilapia fillets, a zesty lime-infused cabbage slaw, and warm corn tortillas. Perfectly balanced with a subtle kick of spices and a creamy Greek yogurt dressing, this dish offers a refreshing, crunchy bite that's ideal for a satisfying dinner.

NUTRITION

399kcal
Protein
41.9g
Fat
13.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 Corn Tortilla (50g)

1 cup Shredded Green Cabbage

2 tbsp Lime Juice

2 tbsp Non-fat Greek Yogurt

1 oz Avocado

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with chili powder, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, lime juice, and Greek yogurt in a bowl. Toss until evenly coated. Add salt and pepper to taste.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 20 seconds.

  • 6

    Assemble the tacos by placing baked fish on the tortilla, topping with a generous amount of lime slaw, and garnishing with avocado slices.

  • 7

    Serve immediately and enjoy your flavorful, crispy baked fish tacos.