YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Enjoy these delicious, crispy baked fish tacos loaded with flaky tilapia, wrapped in warm whole wheat tortillas and topped with a crunchy, tangy cabbage slaw. The dish comes together with zesty lime, a hint of olive oil and aromatic spices, creating a satisfying meal that's light yet protein-packed.
INGREDIENTS
8 oz Tilapia Fillet
2 Whole Wheat Tortillas
1 cup Shredded Red Cabbage
1 medium Carrot, grated
2 tbsp Plain Nonfat Greek Yogurt
1 tbsp Lime Juice
1 tsp Olive Oil
0.5 tsp Ground Cumin
0.5 tsp Chili Powder
Dash of Salt & Pepper
PREPARATION
Preheat your oven to 425°F.
Line a baking sheet with parchment paper and lightly brush with a little olive oil.
Place the tilapia fillet on the baking sheet. Drizzle with olive oil, sprinkle ground cumin, chili powder, salt, and pepper evenly over the fish.
Bake the tilapia for about 10-12 minutes or until it flakes easily with a fork.
While the fish bakes, combine shredded red cabbage and grated carrot in a bowl.
In a small bowl, whisk together the plain Greek yogurt and lime juice; season with a pinch of salt and pepper.
Toss the cabbage and carrot mixture with the yogurt dressing to create a zesty slaw.
Warm the whole wheat tortillas on a dry skillet or in the microwave for a few seconds.
Flake the baked tilapia into large pieces and assemble the tacos by placing fish on the tortillas and topping with the fresh cabbage slaw.
Serve immediately and enjoy your crispy baked fish tacos!