Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on classic tacos with crispy baked fish and a refreshing zesty slaw. The tender white fish is seasoned to perfection, lightly baked to maintain its succulence, and served on warm corn tortillas with a crunchy, tangy cabbage and carrot slaw dressed in a splash of lime and Greek yogurt. This dish perfectly balances lean protein and fresh vegetables, making it a gratifying meal that delights the senses.

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NUTRITION

288kcal
Protein
32.6g
Fat
8.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and lightly brush with olive oil.

  • 3

    Place the tilapia fillets on the baking sheet. Drizzle with a little olive oil and season with salt, pepper, cumin, and chili powder.

  • 4

    Bake the fish for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Squeeze the juice of one lime over the slaw and mix in the Greek yogurt. Season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat or by wrapping them in damp paper towels and microwaving for 20-30 seconds.

  • 8

    Assemble the tacos by placing a portion of the zesty slaw on each tortilla and topping with chunks of baked fish. Drizzle any remaining lime juice over the top.

  • 9

    Serve immediately and enjoy your light, flavorful meal.

Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on classic tacos with crispy baked fish and a refreshing zesty slaw. The tender white fish is seasoned to perfection, lightly baked to maintain its succulence, and served on warm corn tortillas with a crunchy, tangy cabbage and carrot slaw dressed in a splash of lime and Greek yogurt. This dish perfectly balances lean protein and fresh vegetables, making it a gratifying meal that delights the senses.

NUTRITION

288kcal
Protein
32.6g
Fat
8.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and lightly brush with olive oil.

  • 3

    Place the tilapia fillets on the baking sheet. Drizzle with a little olive oil and season with salt, pepper, cumin, and chili powder.

  • 4

    Bake the fish for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage and carrot in a bowl.

  • 6

    Squeeze the juice of one lime over the slaw and mix in the Greek yogurt. Season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat or by wrapping them in damp paper towels and microwaving for 20-30 seconds.

  • 8

    Assemble the tacos by placing a portion of the zesty slaw on each tortilla and topping with chunks of baked fish. Drizzle any remaining lime juice over the top.

  • 9

    Serve immediately and enjoy your light, flavorful meal.