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 light and flavorful twist on traditional fish tacos with a crispy baked tilapia fillet, seasoned with a blend of spices and a golden cornmeal coating. Topped with a zesty lime-infused cabbage slaw and served on warm corn tortillas, this dish offers a satisfying crunch with every bite, perfect for a balanced meal at any time of day.

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NUTRITION

419kcal
Protein
31.3g
Fat
8.9g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Cornmeal

1 tsp Olive Oil

2 small Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Greek Yogurt

2 tbsp Lime Juice

Dash of mixed Spices (Cumin, Smoked Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the tilapia fillet dry with paper towels and season lightly with salt, pepper, cumin, and smoked paprika.

  • 3

    Mix the cornmeal with a dash of spices. Lightly brush the fish with olive oil and coat evenly with the seasoned cornmeal.

  • 4

    Place the coated fish fillet on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage with Greek yogurt and lime juice in a bowl. Mix well and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of baked fish onto the tortillas and top generously with the lime slaw.

  • 8

    Serve immediately and enjoy your 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 light and flavorful twist on traditional fish tacos with a crispy baked tilapia fillet, seasoned with a blend of spices and a golden cornmeal coating. Topped with a zesty lime-infused cabbage slaw and served on warm corn tortillas, this dish offers a satisfying crunch with every bite, perfect for a balanced meal at any time of day.

NUTRITION

419kcal
Protein
31.3g
Fat
8.9g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Cornmeal

1 tsp Olive Oil

2 small Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Greek Yogurt

2 tbsp Lime Juice

Dash of mixed Spices (Cumin, Smoked Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the tilapia fillet dry with paper towels and season lightly with salt, pepper, cumin, and smoked paprika.

  • 3

    Mix the cornmeal with a dash of spices. Lightly brush the fish with olive oil and coat evenly with the seasoned cornmeal.

  • 4

    Place the coated fish fillet on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by combining shredded red cabbage with Greek yogurt and lime juice in a bowl. Mix well and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of baked fish onto the tortillas and top generously with the lime slaw.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.