Baked Crispy Fish Tacos

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

Baked Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos

Enjoy a lighter twist on classic tacos with baked, seasoned tilapia, crisp cabbage slaw, and a zesty Greek yogurt dressing wrapped in a whole wheat tortilla. This dish offers a delightful mix of textures and flavors that deliver a crisp, satisfying bite without overloading on calories.

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NUTRITION

374kcal
Protein
32.5g
Fat
12.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 portion Avocado (1/4 avocado)

1/4 cup Corn Salsa

1 spray Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Lightly spray the tilapia fillet with olive oil and season it evenly with cumin, paprika, salt, and pepper.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for 10-12 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by tossing the shredded cabbage with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a little extra pepper to make a quick sauce.

  • 6

    Warm the whole wheat tortilla in a dry skillet or in the microwave for about 20 seconds to make it pliable.

  • 7

    Assemble the tacos by layering flakes of baked fish, cabbage slaw, corn salsa, a drizzle of Greek yogurt sauce, and avocado slices onto the tortilla.

  • 8

    Fold and serve immediately, enjoying the balance of crisp textures and zesty flavors.

Baked Crispy Fish Tacos

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

Baked Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Baked Crispy Fish Tacos

Enjoy a lighter twist on classic tacos with baked, seasoned tilapia, crisp cabbage slaw, and a zesty Greek yogurt dressing wrapped in a whole wheat tortilla. This dish offers a delightful mix of textures and flavors that deliver a crisp, satisfying bite without overloading on calories.

NUTRITION

374kcal
Protein
32.5g
Fat
12.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 portion Avocado (1/4 avocado)

1/4 cup Corn Salsa

1 spray Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Lightly spray the tilapia fillet with olive oil and season it evenly with cumin, paprika, salt, and pepper.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for 10-12 minutes until it flakes easily with a fork.

  • 4

    While the fish bakes, prepare the cabbage slaw by tossing the shredded cabbage with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a little extra pepper to make a quick sauce.

  • 6

    Warm the whole wheat tortilla in a dry skillet or in the microwave for about 20 seconds to make it pliable.

  • 7

    Assemble the tacos by layering flakes of baked fish, cabbage slaw, corn salsa, a drizzle of Greek yogurt sauce, and avocado slices onto the tortilla.

  • 8

    Fold and serve immediately, enjoying the balance of crisp textures and zesty flavors.