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 and flavorful baked fish tacos featuring tender tilapia crisply baked with a hint of spice, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. Perfectly balanced for a healthy, satisfying meal.

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NUTRITION

365kcal
Protein
52.3g
Fat
8.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 Lime wedge

1 tsp Smoked Paprika

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Brush the tilapia fillet with the seasoned olive oil mixture, ensuring an even coating.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat or in the oven for a few minutes until pliable.

  • 6

    In a bowl, toss the shredded cabbage with non-fat Greek yogurt and a squeeze of lime juice; season with a pinch of salt and pepper to create a fresh slaw.

  • 7

    Assemble the tacos by flaking the baked tilapia onto the tortillas and topping with a generous serving of cabbage slaw.

  • 8

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

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 and flavorful baked fish tacos featuring tender tilapia crisply baked with a hint of spice, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. Perfectly balanced for a healthy, satisfying meal.

NUTRITION

365kcal
Protein
52.3g
Fat
8.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 Lime wedge

1 tsp Smoked Paprika

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Brush the tilapia fillet with the seasoned olive oil mixture, ensuring an even coating.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat or in the oven for a few minutes until pliable.

  • 6

    In a bowl, toss the shredded cabbage with non-fat Greek yogurt and a squeeze of lime juice; season with a pinch of salt and pepper to create a fresh slaw.

  • 7

    Assemble the tacos by flaking the baked tilapia onto the tortillas and topping with a generous serving of cabbage slaw.

  • 8

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