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 vibrant twist on classic tacos with crispy baked tilapia nestled in warm corn tortillas and topped with a tangy lime slaw. This dish combines flaky fish, crisp cabbage, and a creamy Greek yogurt dressing accented with fresh lime and cilantro for a satisfying, clean, and balanced meal.

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NUTRITION

411kcal
Protein
36.8g
Fat
15.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

1 tsp Smoked Paprika

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt, pepper, smoked paprika, and cumin. Drizzle with olive oil.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for about 12-15 minutes until the fish flakes easily with a fork.

  • 4

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

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

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

  • 7

    Assemble the tacos by layering the fish onto the tortillas, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with a burst of citrus flavor.

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 vibrant twist on classic tacos with crispy baked tilapia nestled in warm corn tortillas and topped with a tangy lime slaw. This dish combines flaky fish, crisp cabbage, and a creamy Greek yogurt dressing accented with fresh lime and cilantro for a satisfying, clean, and balanced meal.

NUTRITION

411kcal
Protein
36.8g
Fat
15.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

1 tsp Smoked Paprika

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt, pepper, smoked paprika, and cumin. Drizzle with olive oil.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for about 12-15 minutes until the fish flakes easily with a fork.

  • 4

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

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

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

  • 7

    Assemble the tacos by layering the fish onto the tortillas, topping with a generous spoonful of lime slaw, and adding slices of avocado.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with a burst of citrus flavor.