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 fresh twist on fish tacos featuring tender, baked tilapia fillets layered between warm corn tortillas and topped with a zesty lime slaw. The blend of crisp cabbage, tangy nonfat Greek yogurt, and fresh cilantro offers a refreshing crunch and bright flavor, perfectly complemented by lightly seasoned, oven-crisp fish. This dish is a clean, balanced option that delivers on both taste and nutrition.

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NUTRITION

289kcal
Protein
38.7g
Fat
7.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

Juice of 1 Lime

2 Tbsp Cilantro, chopped

1 tsp Olive Oil

1/2 tsp Cumin Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the cumin powder, salt, and pepper. Lightly brush the tilapia fillet with olive oil and sprinkle with the spice mixture.

  • 3

    Place the seasoned tilapia fillet on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    Meanwhile, in a medium bowl, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro. Toss well to create the zesty lime slaw. Season with a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas on a skillet or directly over a gas flame for about 20 seconds on each side until soft and pliable.

  • 6

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces, placing them on the tortillas, and topping with the lime slaw.

  • 7

    Serve immediately and enjoy your fresh, 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 fresh twist on fish tacos featuring tender, baked tilapia fillets layered between warm corn tortillas and topped with a zesty lime slaw. The blend of crisp cabbage, tangy nonfat Greek yogurt, and fresh cilantro offers a refreshing crunch and bright flavor, perfectly complemented by lightly seasoned, oven-crisp fish. This dish is a clean, balanced option that delivers on both taste and nutrition.

NUTRITION

289kcal
Protein
38.7g
Fat
7.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

Juice of 1 Lime

2 Tbsp Cilantro, chopped

1 tsp Olive Oil

1/2 tsp Cumin Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the cumin powder, salt, and pepper. Lightly brush the tilapia fillet with olive oil and sprinkle with the spice mixture.

  • 3

    Place the seasoned tilapia fillet on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    Meanwhile, in a medium bowl, combine the shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro. Toss well to create the zesty lime slaw. Season with a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas on a skillet or directly over a gas flame for about 20 seconds on each side until soft and pliable.

  • 6

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces, placing them on the tortillas, and topping with the lime slaw.

  • 7

    Serve immediately and enjoy your fresh, crispy baked fish tacos!