Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these light yet satisfying crispy fish tacos featuring a tender, air-crisped tilapia fillet paired with a zesty, crunchy cabbage slaw. The dish is rounded out with warm corn tortillas and a creamy Greek yogurt dressing for a burst of freshness. Perfectly balanced to fit your protein and calorie goals.

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NUTRITION

289kcal
Protein
32.4g
Fat
3.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 spray Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your air fryer (or oven) to 400°F.

  • 2

    Pat the tilapia fillet dry with a paper towel. Season lightly with salt, pepper, and a squeeze of lime juice.

  • 3

    Coat the fish evenly with panko breadcrumbs, pressing gently so the crumbs adhere.

  • 4

    Lightly spray the fish with olive oil spray. Air fry for about 8-10 minutes until the coating is crisp and the fish is cooked through.

  • 5

    Meanwhile, in a bowl, combine shredded red cabbage, shredded carrot, lime juice, and chopped cilantro. Mix in the Greek yogurt to create a tangy slaw.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy fish on each tortilla and topping with a generous spoonful of fresh slaw.

  • 8

    Finish with an extra squeeze of lime juice if desired and serve immediately.

Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these light yet satisfying crispy fish tacos featuring a tender, air-crisped tilapia fillet paired with a zesty, crunchy cabbage slaw. The dish is rounded out with warm corn tortillas and a creamy Greek yogurt dressing for a burst of freshness. Perfectly balanced to fit your protein and calorie goals.

NUTRITION

289kcal
Protein
32.4g
Fat
3.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Greek Yogurt

1/4 cup Panko Breadcrumbs

1 spray Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your air fryer (or oven) to 400°F.

  • 2

    Pat the tilapia fillet dry with a paper towel. Season lightly with salt, pepper, and a squeeze of lime juice.

  • 3

    Coat the fish evenly with panko breadcrumbs, pressing gently so the crumbs adhere.

  • 4

    Lightly spray the fish with olive oil spray. Air fry for about 8-10 minutes until the coating is crisp and the fish is cooked through.

  • 5

    Meanwhile, in a bowl, combine shredded red cabbage, shredded carrot, lime juice, and chopped cilantro. Mix in the Greek yogurt to create a tangy slaw.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy fish on each tortilla and topping with a generous spoonful of fresh slaw.

  • 8

    Finish with an extra squeeze of lime juice if desired and serve immediately.