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 vibrant crispy baked fish tacos featuring a succulent 5-ounce tilapia fillet nestled in warm corn tortillas, topped with a zesty lime-infused cabbage slaw and a cool Greek yogurt drizzle. The freshness of lime, the crunch of cabbage, and the subtle creaminess of avocado deliver a perfect harmony of textures and flavors for a balanced, feel-good meal.

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NUTRITION

388kcal
Protein
36.8g
Fat
15.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/4 Avocado

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the cumin, paprika, salt, and pepper.

  • 3

    Pat the tilapia dry and rub both sides with the spice mix and a drizzle of olive oil.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, fresh lime juice, a pinch of salt, and chopped avocado in a bowl. Mix gently to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of lime slaw, and drizzling a bit of nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your fresh, crispy 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 vibrant crispy baked fish tacos featuring a succulent 5-ounce tilapia fillet nestled in warm corn tortillas, topped with a zesty lime-infused cabbage slaw and a cool Greek yogurt drizzle. The freshness of lime, the crunch of cabbage, and the subtle creaminess of avocado deliver a perfect harmony of textures and flavors for a balanced, feel-good meal.

NUTRITION

388kcal
Protein
36.8g
Fat
15.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/4 Avocado

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the cumin, paprika, salt, and pepper.

  • 3

    Pat the tilapia dry and rub both sides with the spice mix and a drizzle of olive oil.

  • 4

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

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, fresh lime juice, a pinch of salt, and chopped avocado in a bowl. Mix gently to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of lime slaw, and drizzling a bit of nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy your fresh, crispy fish tacos.