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 crispy baked fish tacos featuring a perfectly seasoned tilapia fillet nestled in warm corn tortillas, topped with a vibrant lime-infused cabbage slaw. Each bite delivers a delightful crunch from the fresh veggies paired with the tender, flaky fish, all brought together by a tangy Greek yogurt dressing and a squeeze of fresh lime.

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NUTRITION

341kcal
Protein
37.8g
Fat
8.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

3 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

Spice Mix (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Place the tilapia fillet on the baking sheet, drizzle with olive oil, and season both sides with the spice mix.

  • 3

    Bake the fish for about 10-12 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage and carrots in a bowl. Stir in the Greek yogurt and lime juice, tossing until well mixed.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into pieces and distributing it evenly among the tortillas. Top with a generous serving of lime slaw.

  • 7

    Serve immediately and enjoy your healthy, protein-packed 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 crispy baked fish tacos featuring a perfectly seasoned tilapia fillet nestled in warm corn tortillas, topped with a vibrant lime-infused cabbage slaw. Each bite delivers a delightful crunch from the fresh veggies paired with the tender, flaky fish, all brought together by a tangy Greek yogurt dressing and a squeeze of fresh lime.

NUTRITION

341kcal
Protein
37.8g
Fat
8.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

3 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

Spice Mix (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Place the tilapia fillet on the baking sheet, drizzle with olive oil, and season both sides with the spice mix.

  • 3

    Bake the fish for about 10-12 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage and carrots in a bowl. Stir in the Greek yogurt and lime juice, tossing until well mixed.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into pieces and distributing it evenly among the tortillas. Top with a generous serving of lime slaw.

  • 7

    Serve immediately and enjoy your healthy, protein-packed fish tacos.