Crispy Fish Tacos with Fresh Lime Slaw

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

Crispy Fish Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Lime Slaw

Enjoy these light and crispy fish tacos featuring a perfectly seasoned tilapia fillet coated in almond flour for a delightful crunch, paired with a refreshing lime-infused cabbage slaw. A harmonious blend of flavors and textures makes this dish a satisfying choice for a clean, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
44.5g
Fat
18.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/4 cup Almond Flour

2 Corn Tortillas

1 cup Shredded Cabbage

2 Tbsp Lime Juice

2 Tbsp Fresh Cilantro

1 tsp Smoked Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, smoked paprika, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and dredge it in the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the fresh lime slaw by tossing the shredded cabbage with lime juice and chopped cilantro in a bowl.

  • 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 the baked fish onto the tortillas and topping with a generous serving of the lime slaw.

  • 8

    Serve immediately and enjoy your crispy, flavor-packed fish tacos.

Crispy Fish Tacos with Fresh Lime Slaw

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

Crispy Fish Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Lime Slaw

Enjoy these light and crispy fish tacos featuring a perfectly seasoned tilapia fillet coated in almond flour for a delightful crunch, paired with a refreshing lime-infused cabbage slaw. A harmonious blend of flavors and textures makes this dish a satisfying choice for a clean, nutrient-packed meal.

NUTRITION

452kcal
Protein
44.5g
Fat
18.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/4 cup Almond Flour

2 Corn Tortillas

1 cup Shredded Cabbage

2 Tbsp Lime Juice

2 Tbsp Fresh Cilantro

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, smoked paprika, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and dredge it in the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the fresh lime slaw by tossing the shredded cabbage with lime juice and chopped cilantro in a bowl.

  • 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 the baked fish onto the tortillas and topping with a generous serving of the lime slaw.

  • 8

    Serve immediately and enjoy your crispy, flavor-packed fish tacos.