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 crispy baked tilapia nestled in warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a hint of creamy avocado. Lightly seasoned and drizzled with olive oil, this dish brings a balance of bright flavors and textures perfect for a clean, satisfying meal.

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NUTRITION

351kcal
Protein
33.4g
Fat
15.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Shredded Carrot

Juice of 1 Lime

1/4 Avocado

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia dry and lightly season with salt, pepper, paprika, and cumin.

  • 3

    Place the tilapia on the baking sheet and drizzle with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    In a bowl, combine the shredded cabbage, shredded carrot, nonfat Greek yogurt, and fresh lime juice. Toss well and season lightly with salt and pepper to create the lime slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 6

    Assemble each taco by placing a portion of the baked tilapia onto a tortilla, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy these crispy, refreshing 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 crispy baked tilapia nestled in warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a hint of creamy avocado. Lightly seasoned and drizzled with olive oil, this dish brings a balance of bright flavors and textures perfect for a clean, satisfying meal.

NUTRITION

351kcal
Protein
33.4g
Fat
15.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1/4 cup Shredded Carrot

Juice of 1 Lime

1/4 Avocado

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia dry and lightly season with salt, pepper, paprika, and cumin.

  • 3

    Place the tilapia on the baking sheet and drizzle with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    In a bowl, combine the shredded cabbage, shredded carrot, nonfat Greek yogurt, and fresh lime juice. Toss well and season lightly with salt and pepper to create the lime slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 6

    Assemble each taco by placing a portion of the baked tilapia onto a tortilla, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 7

    Serve immediately and enjoy these crispy, refreshing fish tacos.