YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Pineapple Salsa
Enjoy tender, flaky tilapia fillets baked to perfection and served in warm corn tortillas, topped with a vibrant and refreshing pineapple salsa and crisp cabbage slaw, finished with a creamy Greek yogurt drizzle. This dish bursts with tropical flavors and satisfying crunch for a balanced and delicious meal.
INGREDIENTS
5 oz Tilapia Fillet
2 Corn Tortillas
1/4 cup Fresh Pineapple (diced)
2 tbsp Red Onion (finely diced)
1 small Jalapeño (deseeded if desired)
2 tbsp Cilantro (chopped)
Juice of 1 Lime
1/2 cup Shredded Cabbage
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Season the tilapia fillet with salt, pepper, and any additional spices of your choice.
Place the fillet on a lined baking sheet and bake for 12-15 minutes until the fish is flaky and cooked through.
While the fish is cooking, warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven for a few minutes.
Prepare the fresh pineapple salsa by combining the diced pineapple, red onion, jalapeño, and chopped cilantro in a bowl. Squeeze in the juice of one lime and mix well.
In another small bowl, toss the shredded cabbage with a drizzle of olive oil and a pinch of salt.
Once the fish is ready, flake it into large chunks.
Assemble the tacos by layering the baked tilapia onto the tortillas, then topping with fresh pineapple salsa, a scoop of cabbage slaw, and a drizzle of nonfat Greek yogurt.
Serve immediately and enjoy your vibrant, healthy fish tacos.