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 light and crispy baked fish tacos featuring tender tilapia, crunchy lime-infused cabbage slaw, and warm corn tortillas. A fresh squeeze of lime and a hint of spice brighten this dish, making it a balanced and satisfying meal that's perfect for any time of day.

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NUTRITION

408kcal
Protein
39.9g
Fat
13.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1/4 Avocado

2 Tbsp Fresh Lime Juice

Olive Oil Spray

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper (to taste)

2 Tbsp Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and lightly coat them with olive oil spray. Season with salt, pepper, cumin, and chili powder.

  • 3

    Place the seasoned fish on the baking sheet and bake for 10-12 minutes, until the fish is cooked through and slightly crisp on the edges.

  • 4

    In a mixing bowl, combine shredded cabbage, nonfat Greek yogurt, and fresh lime juice. Add a pinch of salt and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing the baked fish on the tortillas, topping with a generous scoop of lime slaw, a few slices of avocado, and a sprinkle of fresh cilantro.

  • 7

    Serve immediately and enjoy these refreshing, 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 light and crispy baked fish tacos featuring tender tilapia, crunchy lime-infused cabbage slaw, and warm corn tortillas. A fresh squeeze of lime and a hint of spice brighten this dish, making it a balanced and satisfying meal that's perfect for any time of day.

NUTRITION

408kcal
Protein
39.9g
Fat
13.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1/4 Avocado

2 Tbsp Fresh Lime Juice

Olive Oil Spray

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper (to taste)

2 Tbsp Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and lightly coat them with olive oil spray. Season with salt, pepper, cumin, and chili powder.

  • 3

    Place the seasoned fish on the baking sheet and bake for 10-12 minutes, until the fish is cooked through and slightly crisp on the edges.

  • 4

    In a mixing bowl, combine shredded cabbage, nonfat Greek yogurt, and fresh lime juice. Add a pinch of salt and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by placing the baked fish on the tortillas, topping with a generous scoop of lime slaw, a few slices of avocado, and a sprinkle of fresh cilantro.

  • 7

    Serve immediately and enjoy these refreshing, crispy fish tacos.