Name: Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tilapia Fillet; 2 Corn Tortillas; 1 cup Shredded Cabbage; 2 tbsp Non-Fat Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Lime Juice; Spices (Cumin, Chili Powder, Salt, Pepper)

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a light yet satisfying meal featuring crispy baked tilapia tucked inside warm corn tortillas, topped with a tangy fresh cabbage slaw and a creamy lime-infused Greek yogurt sauce. This dish delivers a delightful crunch and vibrant flavors with a healthy dose of lean protein.

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NUTRITION

Protein

35g

Fat

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the tilapia fillet on a parchment-lined baking sheet. Drizzle with olive oil, and season both sides with cumin, chili powder, salt, and pepper.
3
Bake the fish for 10-12 minutes, until it flakes easily with a fork.
4
While the fish is baking, prepare the cabbage slaw by placing the shredded cabbage in a bowl and tossing it with lime juice and a pinch of salt.
5
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6
Once the fish is baked, gently flake it into bite-sized pieces and place them onto the warmed tortillas.
7
Top the fish with a generous serving of fresh cabbage slaw and drizzle non-fat Greek yogurt over the top as a light sauce.
8
Serve immediately and enjoy your nutritious, protein-packed fish tacos.