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 delightfully crispy baked fish taco loaded with flaky tilapia, a refreshing lime-infused cabbage slaw, creamy avocado slices, and a light Greek yogurt drizzle. This flavorful dish features warm corn tortillas as the perfect vessel for a medley of textures and vibrant tastes.

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NUTRITION

418kcal
Protein
42.3g
Fat
17.1g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

0.25 Avocado

2 tbsp Nonfat Greek Yogurt

0.5 tsp Cumin

0.5 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and lightly coat with cooking spray or a minimal brush of olive oil.

  • 3

    Season the tilapia fillet evenly on both sides with cumin, paprika, salt, and pepper.

  • 4

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

  • 5

    While the fish is baking, prepare the lime slaw by tossing the shredded cabbage in a bowl with lime juice, olive oil, and a pinch of salt.

  • 6

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

  • 7

    Once the fish is cooked, gently break it into large chunks.

  • 8

    Assemble the tacos by layering the baked fish onto each tortilla, topping with a generous spoonful of lime slaw, a few slices of avocado, and a drizzle of nonfat Greek yogurt.

  • 9

    Squeeze additional lime if desired for extra zest and serve immediately.

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 delightfully crispy baked fish taco loaded with flaky tilapia, a refreshing lime-infused cabbage slaw, creamy avocado slices, and a light Greek yogurt drizzle. This flavorful dish features warm corn tortillas as the perfect vessel for a medley of textures and vibrant tastes.

NUTRITION

418kcal
Protein
42.3g
Fat
17.1g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

0.25 Avocado

2 tbsp Nonfat Greek Yogurt

0.5 tsp Cumin

0.5 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and lightly coat with cooking spray or a minimal brush of olive oil.

  • 3

    Season the tilapia fillet evenly on both sides with cumin, paprika, salt, and pepper.

  • 4

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

  • 5

    While the fish is baking, prepare the lime slaw by tossing the shredded cabbage in a bowl with lime juice, olive oil, and a pinch of salt.

  • 6

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

  • 7

    Once the fish is cooked, gently break it into large chunks.

  • 8

    Assemble the tacos by layering the baked fish onto each tortilla, topping with a generous spoonful of lime slaw, a few slices of avocado, and a drizzle of nonfat Greek yogurt.

  • 9

    Squeeze additional lime if desired for extra zest and serve immediately.