Crispy Fish Tacos with Crunchy Slaw

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

Crispy Fish Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Crunchy Slaw

Enjoy a delightful twist on classic fish tacos with a crispy, lightly cornmeal-battered tilapia fillet nestled in warm corn tortillas, topped with a refreshing and crunchy cabbage slaw and a creamy avocado garnish. This meal offers a satisfying crunch and a burst of zesty flavors, perfect for a nutritious dinner that aligns with your healthy eating goals.

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NUTRITION

366kcal
Protein
32.9g
Fat
10g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/8 cup Cornmeal

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 Avocado (sliced)

Olive Oil Spray

1 Tbsp Lime Juice

Salt and Pepper

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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 and pepper.

  • 3

    Lightly coat the tilapia in cornmeal, pressing gently to adhere. Spray with a light coating of olive oil spray.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining shredded green cabbage and carrots in a bowl. Drizzle lime juice over the slaw and toss to evenly coat.

  • 6

    Warm the corn tortillas in a skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing a piece of crispy fish on each tortilla, topping with a generous scoop of crunchy slaw, and finishing with a few slices of avocado.

  • 8

    Serve immediately with an optional squeeze of extra lime juice.

Crispy Fish Tacos with Crunchy Slaw

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

Crispy Fish Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Crunchy Slaw

Enjoy a delightful twist on classic fish tacos with a crispy, lightly cornmeal-battered tilapia fillet nestled in warm corn tortillas, topped with a refreshing and crunchy cabbage slaw and a creamy avocado garnish. This meal offers a satisfying crunch and a burst of zesty flavors, perfect for a nutritious dinner that aligns with your healthy eating goals.

NUTRITION

366kcal
Protein
32.9g
Fat
10g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/8 cup Cornmeal

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 Avocado (sliced)

Olive Oil Spray

1 Tbsp Lime Juice

Salt and Pepper

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 and pepper.

  • 3

    Lightly coat the tilapia in cornmeal, pressing gently to adhere. Spray with a light coating of olive oil spray.

  • 4

    Place the fish on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the slaw by combining shredded green cabbage and carrots in a bowl. Drizzle lime juice over the slaw and toss to evenly coat.

  • 6

    Warm the corn tortillas in a skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing a piece of crispy fish on each tortilla, topping with a generous scoop of crunchy slaw, and finishing with a few slices of avocado.

  • 8

    Serve immediately with an optional squeeze of extra lime juice.