Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

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

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring tender, oven-baked white fish, perfectly seasoned and coated in a delicate almond flour crust, nestled in warm corn tortillas. Topped with a vibrant, zesty cabbage slaw and a dollop of cooling Greek yogurt, every bite offers a balance of crunch, zest, and creaminess that's both satisfying and nutritious.

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NUTRITION

406kcal
Protein
34.4g
Fat
16.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz White Fish Fillet (Tilapia)

2 Corn Tortillas

2 tbsp Almond Flour

1 cup Shredded Red Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado (sliced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.

  • 3

    Lightly coat the fish fillets with almond flour on both sides to create a crisp exterior.

  • 4

    Place the coated fish onto the prepared baking sheet and bake for 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded red cabbage, grated carrot, lime juice, and a pinch of salt in a bowl. Toss until well mixed.

  • 6

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

  • 7

    Assemble the tacos by placing baked fish on each tortilla, topping with a generous spoonful of zesty cabbage slaw, a drizzle of nonfat Greek yogurt, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your nutritious and delicious fish tacos.

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

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

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Zesty Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring tender, oven-baked white fish, perfectly seasoned and coated in a delicate almond flour crust, nestled in warm corn tortillas. Topped with a vibrant, zesty cabbage slaw and a dollop of cooling Greek yogurt, every bite offers a balance of crunch, zest, and creaminess that's both satisfying and nutritious.

NUTRITION

406kcal
Protein
34.4g
Fat
16.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz White Fish Fillet (Tilapia)

2 Corn Tortillas

2 tbsp Almond Flour

1 cup Shredded Red Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/4 Avocado (sliced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.

  • 3

    Lightly coat the fish fillets with almond flour on both sides to create a crisp exterior.

  • 4

    Place the coated fish onto the prepared baking sheet and bake for 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining shredded red cabbage, grated carrot, lime juice, and a pinch of salt in a bowl. Toss until well mixed.

  • 6

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

  • 7

    Assemble the tacos by placing baked fish on each tortilla, topping with a generous spoonful of zesty cabbage slaw, a drizzle of nonfat Greek yogurt, and a few slices of avocado.

  • 8

    Serve immediately and enjoy your nutritious and delicious fish tacos.