Crispy Pan-Seared 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 Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy a delightful twist on classic fish tacos featuring lightly seasoned tilapia with a crisp whole wheat coating, perfectly pan-seared in olive oil. Wrapped in warm corn tortillas and topped with a refreshing cabbage slaw and a tangy drizzle of Greek yogurt and lime, this dish bursts with zest and crunch in every bite.

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NUTRITION

586kcal
Protein
52.1g
Fat
14.2g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet (approx. 198g)

1/4 cup Whole Wheat Flour (approx. 30g)

2 Corn Tortillas (approx. 100g total)

1 cup Shredded Cabbage (approx. 89g)

2 tbsp Plain Nonfat Greek Yogurt (approx. 30g)

1 tsp Olive Oil (approx. 4.5g)

1 Lime Wedge

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PREPARATION

  • 1

    Pat the tilapia dry and season lightly with salt, pepper, and your favorite spices.

  • 2

    Dredge the tilapia in the whole wheat flour, shaking off any excess.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the floured tilapia in the skillet and pan-sear for about 3-4 minutes per side until the coating is crispy and the fish is cooked through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until soft and pliable.

  • 6

    In a bowl, combine shredded cabbage with a squeeze of lime and a pinch of salt to make a fresh slaw.

  • 7

    Assemble the tacos by layering pieces of the crispy fish on each tortilla, topping with a generous amount of cabbage slaw, and drizzling with plain nonfat Greek yogurt.

  • 8

    Finish with an extra squeeze of lime juice over the tacos just before serving.

Crispy Pan-Seared 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 Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy a delightful twist on classic fish tacos featuring lightly seasoned tilapia with a crisp whole wheat coating, perfectly pan-seared in olive oil. Wrapped in warm corn tortillas and topped with a refreshing cabbage slaw and a tangy drizzle of Greek yogurt and lime, this dish bursts with zest and crunch in every bite.

NUTRITION

586kcal
Protein
52.1g
Fat
14.2g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet (approx. 198g)

1/4 cup Whole Wheat Flour (approx. 30g)

2 Corn Tortillas (approx. 100g total)

1 cup Shredded Cabbage (approx. 89g)

2 tbsp Plain Nonfat Greek Yogurt (approx. 30g)

1 tsp Olive Oil (approx. 4.5g)

1 Lime Wedge

PREPARATION

  • 1

    Pat the tilapia dry and season lightly with salt, pepper, and your favorite spices.

  • 2

    Dredge the tilapia in the whole wheat flour, shaking off any excess.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the floured tilapia in the skillet and pan-sear for about 3-4 minutes per side until the coating is crispy and the fish is cooked through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until soft and pliable.

  • 6

    In a bowl, combine shredded cabbage with a squeeze of lime and a pinch of salt to make a fresh slaw.

  • 7

    Assemble the tacos by layering pieces of the crispy fish on each tortilla, topping with a generous amount of cabbage slaw, and drizzling with plain nonfat Greek yogurt.

  • 8

    Finish with an extra squeeze of lime juice over the tacos just before serving.