YOUR SOLIN GENERATED RECIPE
Crispy Fish Tacos with Fresh Slaw
Enjoy these light and crispy fish tacos featuring a tender tilapia fillet with a golden cornmeal crust, tucked into warm corn tortillas and topped with a refreshing, crunchy cabbage slaw drizzled with a tangy Greek yogurt-lime dressing. Perfect for a satisfying dinner that's crisp, flavorful, and balanced.
INGREDIENTS
5 oz Tilapia Fillet
1/4 cup Cornmeal
2 Corn Tortillas
1 cup Shredded Red Cabbage
2 Tbsp Plain Nonfat Greek Yogurt
1 Tbsp Lime Juice (from about 1/2 lime)
2 Tbsp Fresh Cilantro
Salt, Pepper, Chili Powder to taste
PREPARATION
Pat the tilapia dry and season with salt, pepper, and a pinch of chili powder.
Lightly dredge the tilapia fillet in cornmeal, ensuring an even, thin coating on both sides.
Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Cook the fish for about 3-4 minutes per side until the crust is crispy and the fish is cooked through.
In a bowl, combine shredded red cabbage with lime juice, Greek yogurt, chopped cilantro, and a pinch of salt to create the fresh slaw.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing pieces of the crispy fish on each tortilla and topping with a generous spoonful of the cabbage slaw.
Serve immediately with an extra lime wedge if desired.