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 with a tangy lime slaw that perfectly balances flaky fish, warm corn tortillas, and a creamy, refreshing slaw. A squeeze of lime and a drizzle of olive oil bring a delightful finish, making it an ideal meal for a satisfying dinner.

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NUTRITION

364kcal
Protein
31.8g
Fat
11.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 oz Nonfat Greek Yogurt

1 cup shredded Green Cabbage

1 small shredded Carrot

0.25 Avocado

1 tsp Olive Oil

0.5 Lime

Salt, Pepper, Cumin to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season evenly with salt, pepper, and a pinch of cumin.

  • 3

    Place the fish on the baking sheet and lightly spray or brush with olive oil. Bake for 10-12 minutes until the fish is cooked through and slightly crispy on the edges.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, shredded carrot, diced avocado, Greek yogurt, a squeeze of lime juice, salt, and pepper in a bowl. Mix until well combined.

  • 5

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

  • 6

    Flake the baked fish and assemble the tacos by placing the fish on the tortillas and topping with a generous portion of lime slaw.

  • 7

    Finish with an extra drizzle of olive oil or an extra squeeze of lime if desired, then serve immediately.

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 with a tangy lime slaw that perfectly balances flaky fish, warm corn tortillas, and a creamy, refreshing slaw. A squeeze of lime and a drizzle of olive oil bring a delightful finish, making it an ideal meal for a satisfying dinner.

NUTRITION

364kcal
Protein
31.8g
Fat
11.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 oz Nonfat Greek Yogurt

1 cup shredded Green Cabbage

1 small shredded Carrot

0.25 Avocado

1 tsp Olive Oil

0.5 Lime

Salt, Pepper, Cumin to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season evenly with salt, pepper, and a pinch of cumin.

  • 3

    Place the fish on the baking sheet and lightly spray or brush with olive oil. Bake for 10-12 minutes until the fish is cooked through and slightly crispy on the edges.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, shredded carrot, diced avocado, Greek yogurt, a squeeze of lime juice, salt, and pepper in a bowl. Mix until well combined.

  • 5

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

  • 6

    Flake the baked fish and assemble the tacos by placing the fish on the tortillas and topping with a generous portion of lime slaw.

  • 7

    Finish with an extra drizzle of olive oil or an extra squeeze of lime if desired, then serve immediately.