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 tender, flaky tilapia baked to perfection with a light, crispy coating and served in warm corn tortillas. Fresh, zesty lime slaw with red cabbage, carrots, and a touch of avocado and Greek yogurt pulls the dish together for a satisfying blend of textures and flavors.

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NUTRITION

318kcal
Protein
30.7g
Fat
10.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1/4 Avocado

2 tbsp Non-fat Greek Yogurt

1 Lime (juiced)

1 tsp mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly season the tilapia fillet with salt, pepper, and a pinch of cumin and garlic powder.

  • 2

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

  • 3

    In a bowl, combine shredded red cabbage and shredded carrot. Add the juice of one lime, non-fat Greek yogurt, and a pinch of salt and pepper. Toss well to create the lime slaw.

  • 4

    Warm the corn tortillas on a skillet over medium heat for about 30 seconds per side until soft and pliable.

  • 5

    Assemble the tacos by flaking the baked tilapia evenly into the tortillas, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 6

    Serve immediately and enjoy these crispy baked fish tacos with a vibrant, tangy 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 tender, flaky tilapia baked to perfection with a light, crispy coating and served in warm corn tortillas. Fresh, zesty lime slaw with red cabbage, carrots, and a touch of avocado and Greek yogurt pulls the dish together for a satisfying blend of textures and flavors.

NUTRITION

318kcal
Protein
30.7g
Fat
10.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1/4 Avocado

2 tbsp Non-fat Greek Yogurt

1 Lime (juiced)

1 tsp mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly season the tilapia fillet with salt, pepper, and a pinch of cumin and garlic powder.

  • 2

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

  • 3

    In a bowl, combine shredded red cabbage and shredded carrot. Add the juice of one lime, non-fat Greek yogurt, and a pinch of salt and pepper. Toss well to create the lime slaw.

  • 4

    Warm the corn tortillas on a skillet over medium heat for about 30 seconds per side until soft and pliable.

  • 5

    Assemble the tacos by flaking the baked tilapia evenly into the tortillas, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 6

    Serve immediately and enjoy these crispy baked fish tacos with a vibrant, tangy slaw.