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 fresh and vibrant fish tacos featuring crispy baked tilapia, nestled in warm corn tortillas and crowned with a tangy lime-infused cabbage slaw and creamy avocado slices. Perfectly balanced in flavor and texture for a satisfying meal.

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NUTRITION

403kcal
Protein
43.3g
Fat
12.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (approx 170g)

2 Corn Tortillas

1 cup shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 medium Lime (zested and juiced)

0.25 medium Avocado (sliced)

A handful of Cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a parchment-lined baking sheet. Season with salt, pepper, and a squeeze of lime.

  • 3

    Bake the tilapia for 12-15 minutes or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, Greek yogurt, lime juice, a pinch of salt, pepper, and chopped cilantro in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet or wrapped in a damp cloth in the microwave for about 20 seconds.

  • 6

    Once the fish is done, gently flake it into bite-sized pieces.

  • 7

    Assemble the tacos by placing pieces of fish on each tortilla, topping with a generous serving of lime slaw, and finishing with a few slices of avocado.

  • 8

    Optional: Garnish with extra cilantro and a squeeze of lime before serving.

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 fresh and vibrant fish tacos featuring crispy baked tilapia, nestled in warm corn tortillas and crowned with a tangy lime-infused cabbage slaw and creamy avocado slices. Perfectly balanced in flavor and texture for a satisfying meal.

NUTRITION

403kcal
Protein
43.3g
Fat
12.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (approx 170g)

2 Corn Tortillas

1 cup shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 medium Lime (zested and juiced)

0.25 medium Avocado (sliced)

A handful of Cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a parchment-lined baking sheet. Season with salt, pepper, and a squeeze of lime.

  • 3

    Bake the tilapia for 12-15 minutes or until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, Greek yogurt, lime juice, a pinch of salt, pepper, and chopped cilantro in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet or wrapped in a damp cloth in the microwave for about 20 seconds.

  • 6

    Once the fish is done, gently flake it into bite-sized pieces.

  • 7

    Assemble the tacos by placing pieces of fish on each tortilla, topping with a generous serving of lime slaw, and finishing with a few slices of avocado.

  • 8

    Optional: Garnish with extra cilantro and a squeeze of lime before serving.