Name: Crispy Baked Fish Tacos with Fresh Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tilapia Fillet; 2 tbsp Cornmeal; 2 Corn Tortillas; 1 cup Shredded Cabbage; 2 tbsp Lime Juice; 1 tsp Olive Oil; 1 tbsp Low-Fat Sour Cream; 0.5 tsp Garlic Powder; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these light and crispy baked fish tacos featuring tender tilapia fillets encrusted in a crisp cornmeal coating, nestled in warm corn tortillas, and topped with a vibrant, tangy cabbage slaw finished with a zesty lime dressing. A perfect balance of textures and flavors that’s both satisfying and nutritious.

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NUTRITION

Protein

33.3g

Fat

10.2g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 tbsp Cornmeal

2 Corn Tortillas

1 cup Shredded Cabbage

2 tbsp Lime Juice

1 tsp Olive Oil

1 tbsp Low-Fat Sour Cream

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
Pat the tilapia dry and season both sides with salt, pepper, and garlic powder.
3
Lightly coat the fish with cornmeal, pressing gently so it adheres evenly.
4
Place the coated fish onto the baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
5
Meanwhile, in a bowl, toss the shredded cabbage with lime juice and olive oil; season with a pinch of salt and pepper to create a fresh slaw.
6
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
7
Assemble the tacos by placing pieces of baked fish on each tortilla, topping with a generous spoonful of fresh slaw, and finishing with a drizzle of low-fat sour cream.
8
Serve immediately and enjoy the vibrant flavors of your crispy baked fish tacos.