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 baked fish tacos featuring succulent tilapia fillets, lightly seasoned and baked to perfection, nestled in warm corn tortillas and topped with a zesty lime-cabbage slaw. A perfect balance of textures and flavors that bring a refreshing twist to your meal.

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NUTRITION

345kcal
Protein
40.4g
Fat
10.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

1 tbsp chopped Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 2

    Season the tilapia fillet with salt, pepper, cumin, and chili powder. Lightly brush with olive oil if desired to enhance crispiness.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for about 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, the juice of one lime, and chopped cilantro in a bowl. Mix well and season with salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into pieces and placing them on the warmed tortillas. Top with a generous spoonful of the lime slaw.

  • 7

    Serve immediately, enjoying the light crunch of the slaw and the tender, flavorful fish.

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 baked fish tacos featuring succulent tilapia fillets, lightly seasoned and baked to perfection, nestled in warm corn tortillas and topped with a zesty lime-cabbage slaw. A perfect balance of textures and flavors that bring a refreshing twist to your meal.

NUTRITION

345kcal
Protein
40.4g
Fat
10.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

1 tbsp chopped Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 2

    Season the tilapia fillet with salt, pepper, cumin, and chili powder. Lightly brush with olive oil if desired to enhance crispiness.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for about 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, the juice of one lime, and chopped cilantro in a bowl. Mix well and season with salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into pieces and placing them on the warmed tortillas. Top with a generous spoonful of the lime slaw.

  • 7

    Serve immediately, enjoying the light crunch of the slaw and the tender, flavorful fish.