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 fresh twist on classic fish tacos with lightly spiced, crispy baked tilapia, nestled in warm corn tortillas and topped with a tangy lime-infused slaw. This dish provides a vibrant mix of textures and a burst of citrus flavor with every bite.

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NUTRITION

296kcal
Protein
32.4g
Fat
8.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

2 tbsp Cilantro

3 sprays Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Lightly spray the tilapia fillets with olive oil spray and season with chili powder, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the fish bakes, mix the shredded cabbage with Greek yogurt, lime juice, chopped cilantro, and a pinch of salt to create the lime slaw.

  • 5

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

  • 6

    Assemble the tacos by placing broken pieces of the baked fish on each tortilla, topping with a generous spoonful of lime slaw and a few slices of avocado.

  • 7

    Serve immediately and enjoy the balanced blend of crispy fish and refreshing slaw.

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 fresh twist on classic fish tacos with lightly spiced, crispy baked tilapia, nestled in warm corn tortillas and topped with a tangy lime-infused slaw. This dish provides a vibrant mix of textures and a burst of citrus flavor with every bite.

NUTRITION

296kcal
Protein
32.4g
Fat
8.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

2 tbsp Cilantro

3 sprays Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Lightly spray the tilapia fillets with olive oil spray and season with chili powder, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the fish bakes, mix the shredded cabbage with Greek yogurt, lime juice, chopped cilantro, and a pinch of salt to create the lime slaw.

  • 5

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

  • 6

    Assemble the tacos by placing broken pieces of the baked fish on each tortilla, topping with a generous spoonful of lime slaw and a few slices of avocado.

  • 7

    Serve immediately and enjoy the balanced blend of crispy fish and refreshing slaw.