Name: Crispy Baked Fish Tacos with Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tilapia Fillet; 2 tbsp Whole Wheat Flour; 2 Corn Tortillas; 1 cup Shredded Green Cabbage; 1/4 cup Shredded Carrot; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 2 tbsp Lime Juice; 1 tsp Cumin; 1 tsp Paprika; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy these delightful fish tacos featuring lightly crispy baked tilapia, a zesty coating of whole wheat flour, and a refreshing lime-infused cabbage slaw. Perfectly balanced and bursting with flavors, each bite delivers a satisfying crunch complemented by the tangy slaw—a fun twist on a classic that's both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.1g

Fat

9.8g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 tbsp Whole Wheat Flour

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
In a small bowl, mix the whole wheat flour with cumin, paprika, a pinch of salt, and pepper.
3
Pat the tilapia fillets dry and lightly coat them in the spiced flour mixture.
4
Place the coated fish on the baking sheet and spray lightly with cooking spray or drizzle a tiny bit of olive oil if desired.
5
Bake the fish for 12-15 minutes or until the fish flakes easily with a fork.
6
While the fish bakes, prepare the lime slaw by combining shredded cabbage and carrots in a bowl.
7
In a separate small bowl, whisk together the nonfat Greek yogurt, lime juice, and the teaspoon of olive oil. Season with a little salt and pepper.
8
Pour the dressing over the slaw and toss until well combined.
9
Warm the corn tortillas either in a dry skillet or wrapped in a damp paper towel in the microwave for about 20 seconds.
10
Assemble the tacos by placing baked fish on each tortilla, topping with a generous scoop of lime slaw, and finishing with an extra squeeze of lime if desired.