Name: Crispy Baked Fish Tacos with Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tilapia Fillet; 2 Whole Wheat Tortillas; 1 cup Red Cabbage; 1/2 cup Greek Yogurt (2%); 2 Tbsp Lime Juice; 1/4 Avocado; 1/2 tsp Olive Oil; 1 tsp Cumin Powder; 1 tsp Chili Powder; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a light and fresh take on fish tacos featuring crispy baked tilapia tucked into warm whole wheat tortillas, topped with a tangy lime-infused cabbage slaw and a hint of avocado cream. This satisfying meal combines crisp textures with zesty flavors for a perfectly balanced bite.

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NUTRITION

Protein

46.7g

Fat

17.6g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Whole Wheat Tortillas

1 cup Red Cabbage

1/2 cup Greek Yogurt (2%)

2 Tbsp Lime Juice

1/4 Avocado

1/2 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, mix cumin powder, chili powder, salt, and pepper. Rub this spice mix over the tilapia fillet.
3
Place the seasoned tilapia on the baking sheet and lightly drizzle with olive oil.
4
Bake the tilapia for 12-15 minutes, or until the fish flakes easily with a fork.
5
While the fish is baking, prepare the lime slaw by combining shredded red cabbage, Greek yogurt, lime juice, salt, and pepper in a bowl.
6
Slice the avocado into thin pieces.
7
Warm the whole wheat tortillas on a dry skillet for 30 seconds on each side or until pliable.
8
Assemble the tacos by placing chunks of baked tilapia onto each tortilla, topping with a generous serving of lime slaw, and finishing with avocado slices.
9
Serve immediately and enjoy your fresh, crispy baked fish tacos.