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 crisp baked fish tacos featuring a zesty lime slaw. The perfectly seasoned fish is baked to flaky perfection, then nestled in warm corn tortillas and topped with crunchy, refreshing cabbage slaw drizzled with a tangy lime dressing. A satisfying dish that's both refreshing and nutritious.

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NUTRITION

324kcal
Protein
38.2g
Fat
9.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tablespoons Non-fat Greek Yogurt

2 tablespoons Lime Juice

1 teaspoon Olive Oil

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the tilapia fillet on the sheet and drizzle with olive oil. Sprinkle with cumin, salt, and pepper. Bake for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 3

    While the fish bakes, prepare the lime slaw by combining shredded green cabbage and carrot in a bowl. In a small bowl, whisk together lime juice, Greek yogurt, a pinch of salt, and a little pepper.

  • 4

    Toss the cabbage mixture with the lime dressing until evenly coated.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish and placing it on the warm tortillas, then topping with a generous portion of lime slaw.

  • 7

    Serve immediately and enjoy the bright, fresh flavors of your 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 crisp baked fish tacos featuring a zesty lime slaw. The perfectly seasoned fish is baked to flaky perfection, then nestled in warm corn tortillas and topped with crunchy, refreshing cabbage slaw drizzled with a tangy lime dressing. A satisfying dish that's both refreshing and nutritious.

NUTRITION

324kcal
Protein
38.2g
Fat
9.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tablespoons Non-fat Greek Yogurt

2 tablespoons Lime Juice

1 teaspoon Olive Oil

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the tilapia fillet on the sheet and drizzle with olive oil. Sprinkle with cumin, salt, and pepper. Bake for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 3

    While the fish bakes, prepare the lime slaw by combining shredded green cabbage and carrot in a bowl. In a small bowl, whisk together lime juice, Greek yogurt, a pinch of salt, and a little pepper.

  • 4

    Toss the cabbage mixture with the lime dressing until evenly coated.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish and placing it on the warm tortillas, then topping with a generous portion of lime slaw.

  • 7

    Serve immediately and enjoy the bright, fresh flavors of your crispy baked fish tacos!