Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a bright and crispy twist on fresh fish tacos featuring lightly seasoned, baked tilapia fillets encrusted with a delicate cornmeal coating. Nestled in soft corn tortillas and topped with a vibrant, tangy slaw accented by a dollop of cool nonfat Greek yogurt, every bite delivers a satisfying crunch and burst of flavor.

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NUTRITION

405kcal
Protein
44.7g
Fat
5.1g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1/4 cup Cornmeal

1 tsp Chili Powder

1 tsp Garlic Powder

1 tbsp Lime Juice

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. Lightly spray with olive oil if desired.

  • 2

    In a shallow dish, combine the cornmeal, chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the tilapia dry and lightly brush with a minimal amount of olive oil. Dredge the fish fillet in the cornmeal mixture until evenly coated.

  • 4

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

  • 5

    While the fish is baking, prepare the fresh slaw. In a bowl, toss together shredded cabbage, shredded carrots, lime juice, and a spoonful of nonfat Greek yogurt. Adjust salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy baked fish on each tortilla and topping generously with the fresh slaw.

  • 8

    Serve immediately and enjoy a light and flavorful meal.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a bright and crispy twist on fresh fish tacos featuring lightly seasoned, baked tilapia fillets encrusted with a delicate cornmeal coating. Nestled in soft corn tortillas and topped with a vibrant, tangy slaw accented by a dollop of cool nonfat Greek yogurt, every bite delivers a satisfying crunch and burst of flavor.

NUTRITION

405kcal
Protein
44.7g
Fat
5.1g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1/4 cup Cornmeal

1 tsp Chili Powder

1 tsp Garlic Powder

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil if desired.

  • 2

    In a shallow dish, combine the cornmeal, chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the tilapia dry and lightly brush with a minimal amount of olive oil. Dredge the fish fillet in the cornmeal mixture until evenly coated.

  • 4

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

  • 5

    While the fish is baking, prepare the fresh slaw. In a bowl, toss together shredded cabbage, shredded carrots, lime juice, and a spoonful of nonfat Greek yogurt. Adjust salt and pepper to taste.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy baked fish on each tortilla and topping generously with the fresh slaw.

  • 8

    Serve immediately and enjoy a light and flavorful meal.