YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy a light and flavorful meal featuring crispy baked white fish tucked into warm corn tortillas and topped with a zesty lime cabbage slaw. The dish is accented with a cool Greek yogurt dressing and fresh avocado slices for a creamy finish, creating a balanced and satisfying flavor explosion.
INGREDIENTS
4 oz White Fish Fillet
2 Corn Tortillas
1 cup Shredded Red Cabbage
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 Avocado
1 tbsp Fresh Lime Juice
2 tbsp Cilantro, chopped
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Brush the fish fillet lightly with the olive oil and season with salt and pepper. Place the fish on the baking sheet.
Bake the fish for about 10-12 minutes, or until it flakes easily with a fork.
While the fish is baking, prepare the lime slaw by combining the shredded red cabbage, Greek yogurt, lime juice, and chopped cilantro in a bowl. Season with a pinch of salt and pepper.
Warm the corn tortillas on a skillet or in the microwave for a few seconds until pliable.
Once the fish is done, carefully flake it into bite-sized pieces.
Assemble the tacos by spooning a generous amount of lime slaw onto each tortilla, then topping with the baked fish and a few slices of avocado.
Serve immediately and enjoy your fresh, flavorful crispy baked fish tacos with lime slaw.