Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Savor these light and crispy baked fish tacos, featuring perfectly seasoned tilapia wrapped in warm corn tortillas and topped with a refreshing, tangy slaw. The zesty blend of shredded red cabbage and carrot mixed with a creamy Greek yogurt lime dressing creates a burst of flavor that complements the delicate fish with every bite.

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NUTRITION

379kcal
Protein
51.8g
Fat
6.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Spices: Chili Powder, Cumin, Salt, Pepper

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    Pat the tilapia fillet dry and season both sides with chili powder, cumin, salt, and pepper.

  • 3

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

  • 4

    While the fish is baking, prepare the zesty slaw by combining shredded red cabbage, shredded carrot, non-fat Greek yogurt, and lime juice in a bowl. Mix well and season with a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.

  • 6

    Once the fish is done, break it into bite-sized pieces and assemble the tacos by layering the fish on each tortilla and topping with a generous scoop of the zesty slaw.

  • 7

    Serve immediately and enjoy your crisp, flavorful fish tacos.

Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Savor these light and crispy baked fish tacos, featuring perfectly seasoned tilapia wrapped in warm corn tortillas and topped with a refreshing, tangy slaw. The zesty blend of shredded red cabbage and carrot mixed with a creamy Greek yogurt lime dressing creates a burst of flavor that complements the delicate fish with every bite.

NUTRITION

379kcal
Protein
51.8g
Fat
6.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

Spices: Chili Powder, Cumin, Salt, Pepper

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    Pat the tilapia fillet dry and season both sides with chili powder, cumin, salt, and pepper.

  • 3

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

  • 4

    While the fish is baking, prepare the zesty slaw by combining shredded red cabbage, shredded carrot, non-fat Greek yogurt, and lime juice in a bowl. Mix well and season with a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.

  • 6

    Once the fish is done, break it into bite-sized pieces and assemble the tacos by layering the fish on each tortilla and topping with a generous scoop of the zesty slaw.

  • 7

    Serve immediately and enjoy your crisp, flavorful fish tacos.