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 vibrant twist on fish tacos featuring a crispy baked white fish fillet nestled in warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a dollop of creamy Greek yogurt. This dish boasts bright citrus notes, perfectly balanced textures, and a satisfying crunch that’s both light and protein-packed.

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NUTRITION

470kcal
Protein
48.2g
Fat
17.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

2 cups Cabbage Slaw Mix

3 tbsp Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

1/4 Avocado

Seasonings to taste (Chili Powder, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly brush with olive oil.

  • 2

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

  • 3

    Place the seasoned fish on the prepared baking sheet. Bake for about 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw by combining the cabbage slaw mix in a bowl with a squeeze of fresh lime juice, a dollop of Greek yogurt, and a pinch of salt and pepper. Optionally, add thin slices of avocado for creaminess.

  • 5

    Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for about 20 seconds.

  • 6

    Once the fish is baked, flake it into large chunks. Assemble the tacos by layering flaked fish onto each warm tortilla, then top with a generous serving of the lime slaw. Finish with a few slices of avocado if desired.

  • 7

    Serve immediately and enjoy your light yet satisfying 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 a vibrant twist on fish tacos featuring a crispy baked white fish fillet nestled in warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a dollop of creamy Greek yogurt. This dish boasts bright citrus notes, perfectly balanced textures, and a satisfying crunch that’s both light and protein-packed.

NUTRITION

470kcal
Protein
48.2g
Fat
17.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

2 cups Cabbage Slaw Mix

3 tbsp Nonfat Greek Yogurt

1 Lime

1 tsp Olive Oil

1/4 Avocado

Seasonings to taste (Chili Powder, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly brush with olive oil.

  • 2

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

  • 3

    Place the seasoned fish on the prepared baking sheet. Bake for about 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, prepare the lime slaw by combining the cabbage slaw mix in a bowl with a squeeze of fresh lime juice, a dollop of Greek yogurt, and a pinch of salt and pepper. Optionally, add thin slices of avocado for creaminess.

  • 5

    Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for about 20 seconds.

  • 6

    Once the fish is baked, flake it into large chunks. Assemble the tacos by layering flaked fish onto each warm tortilla, then top with a generous serving of the lime slaw. Finish with a few slices of avocado if desired.

  • 7

    Serve immediately and enjoy your light yet satisfying crispy baked fish tacos.