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 a light yet satisfying dinner featuring tender, flaky baked tilapia coated with a crispy almond flour crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy lime Greek yogurt dressing.

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NUTRITION

392kcal
Protein
38.3g
Fat
16.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Almond Flour

1 large Egg White

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

Olive Oil Cooking Spray (as needed)

Seasonings (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour, salt, pepper, paprika, and cumin. In another bowl, lightly beat the egg white.

  • 3

    Pat the tilapia fillet dry. Dip the fish first into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated tilapia on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes until the fish is cooked through and the crust is crisp.

  • 6

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage and carrot in a bowl. Stir in Greek yogurt and lime juice, and season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 8

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces, placing in the tortillas, and topping with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your deliciously light crispy baked fish tacos.

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 a light yet satisfying dinner featuring tender, flaky baked tilapia coated with a crispy almond flour crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy lime Greek yogurt dressing.

NUTRITION

392kcal
Protein
38.3g
Fat
16.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Almond Flour

1 large Egg White

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

Olive Oil Cooking Spray (as needed)

Seasonings (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour, salt, pepper, paprika, and cumin. In another bowl, lightly beat the egg white.

  • 3

    Pat the tilapia fillet dry. Dip the fish first into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated tilapia on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes until the fish is cooked through and the crust is crisp.

  • 6

    While the fish is baking, prepare the cabbage slaw by combining shredded cabbage and carrot in a bowl. Stir in Greek yogurt and lime juice, and season with a pinch of salt and pepper.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 8

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces, placing in the tortillas, and topping with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your deliciously light crispy baked fish tacos.