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 vibrant fish tacos featuring crispy, baked tilapia nestled in soft corn tortillas, topped with a refreshing lime-infused slaw. The bright flavors of tangy lime and crunchy cabbage create a delightful contrast to the savory fish, making it a perfect, balanced meal for any time of day.

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NUTRITION

349kcal
Protein
49.5g
Fat
5.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Red Cabbage, shredded

1/2 cup Green Cabbage, shredded

1/4 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt, pepper, cumin, and paprika. Place the fillet on the prepared baking sheet.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, green cabbage, and carrot in a bowl. Add the Greek yogurt and lime juice, then toss thoroughly. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Flake the baked tilapia into large pieces and divide evenly among the tortillas, then top with the lime slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with a zesty lime slaw.

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 vibrant fish tacos featuring crispy, baked tilapia nestled in soft corn tortillas, topped with a refreshing lime-infused slaw. The bright flavors of tangy lime and crunchy cabbage create a delightful contrast to the savory fish, making it a perfect, balanced meal for any time of day.

NUTRITION

349kcal
Protein
49.5g
Fat
5.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Red Cabbage, shredded

1/2 cup Green Cabbage, shredded

1/4 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt, pepper, cumin, and paprika. Place the fillet on the prepared baking sheet.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded red cabbage, green cabbage, and carrot in a bowl. Add the Greek yogurt and lime juice, then toss thoroughly. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Flake the baked tilapia into large pieces and divide evenly among the tortillas, then top with the lime slaw.

  • 7

    Serve immediately and enjoy your crispy baked fish tacos with a zesty lime slaw.