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 yet satisfying meal featuring tender baked white fish seasoned to perfection, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish delivers a delightful crunch, a burst of citrus freshness, and a perfectly balanced blend of textures and flavors.

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NUTRITION

348kcal
Protein
36.5g
Fat
12.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces White Fish Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 quarter Avocado

1 Lime

Salt & Pepper to taste

1 tbsp Salsa

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PREPARATION

  • 1

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

  • 2

    Season the fish fillet with salt, pepper, and a squeeze of lime juice. Place it on the prepared baking sheet.

  • 3

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

  • 4

    While the fish is baking, prepare the lime slaw. In a bowl, combine shredded cabbage, Greek yogurt, olive oil, juice from half a lime, salt, and pepper. Mix well until the cabbage is evenly coated.

  • 5

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

  • 6

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

  • 7

    Assemble the tacos by placing the flaked fish onto each tortilla, adding a generous amount of lime slaw, and topping with sliced avocado and a drizzle of salsa. Squeeze additional lime if desired.

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 yet satisfying meal featuring tender baked white fish seasoned to perfection, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw. This dish delivers a delightful crunch, a burst of citrus freshness, and a perfectly balanced blend of textures and flavors.

NUTRITION

348kcal
Protein
36.5g
Fat
12.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces White Fish Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 quarter Avocado

1 Lime

Salt & Pepper to taste

1 tbsp Salsa

PREPARATION

  • 1

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

  • 2

    Season the fish fillet with salt, pepper, and a squeeze of lime juice. Place it on the prepared baking sheet.

  • 3

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

  • 4

    While the fish is baking, prepare the lime slaw. In a bowl, combine shredded cabbage, Greek yogurt, olive oil, juice from half a lime, salt, and pepper. Mix well until the cabbage is evenly coated.

  • 5

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

  • 6

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

  • 7

    Assemble the tacos by placing the flaked fish onto each tortilla, adding a generous amount of lime slaw, and topping with sliced avocado and a drizzle of salsa. Squeeze additional lime if desired.