Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light yet satisfying fish tacos featuring crispy baked tilapia, wrapped in warm corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt lime sauce. The dish offers a delightful mix of textures and flavors perfect for a nutritious dinner.

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NUTRITION

361kcal
Protein
34g
Fat
11.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Cornstarch

Spices (Salt, Pepper, Chili Powder, Cumin, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the tilapia fillet dry, then lightly dust with cornstarch and sprinkle with salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Drizzle the fish with olive oil and place it on a lined baking sheet.

  • 4

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining the shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 6

    In a small side bowl, mix the Greek yogurt with a little extra lime juice and spices to create a tangy sauce.

  • 7

    Warm the corn tortillas in a dry skillet or microwave.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with the fresh cabbage slaw, and drizzling the yogurt sauce over the top.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

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

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light yet satisfying fish tacos featuring crispy baked tilapia, wrapped in warm corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt lime sauce. The dish offers a delightful mix of textures and flavors perfect for a nutritious dinner.

NUTRITION

361kcal
Protein
34g
Fat
11.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Cornstarch

Spices (Salt, Pepper, Chili Powder, Cumin, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the tilapia fillet dry, then lightly dust with cornstarch and sprinkle with salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Drizzle the fish with olive oil and place it on a lined baking sheet.

  • 4

    Bake the fish for 12-15 minutes, or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining the shredded cabbage with lime juice and a pinch of salt in a bowl.

  • 6

    In a small side bowl, mix the Greek yogurt with a little extra lime juice and spices to create a tangy sauce.

  • 7

    Warm the corn tortillas in a dry skillet or microwave.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with the fresh cabbage slaw, and drizzling the yogurt sauce over the top.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos.