Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on tacos with crispy baked tilapia, nestled in warm corn tortillas and topped with a refreshing, zesty slaw. The medley of crunchy cabbage and carrots, paired with a light Greek yogurt dressing and a touch of avocado creaminess, creates a filling yet clean meal that perfectly balances savory flavors and satisfying textures.

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NUTRITION

368kcal
Protein
34.2g
Fat
10.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tablespoon Light Greek Yogurt Dressing

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the tilapia dry and lightly season with salt, pepper, and your favorite taco spices (such as cumin and paprika). Place the fillets on a baking sheet lined with parchment paper.

  • 3

    Bake the tilapia for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage and carrots in a bowl. Drizzle with the light Greek yogurt dressing and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked tilapia onto each tortilla, topping with a generous portion of the zesty slaw, and finishing with slices or chunks of avocado.

  • 7

    Serve immediately and enjoy a crisp, refreshing meal.

Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant twist on tacos with crispy baked tilapia, nestled in warm corn tortillas and topped with a refreshing, zesty slaw. The medley of crunchy cabbage and carrots, paired with a light Greek yogurt dressing and a touch of avocado creaminess, creates a filling yet clean meal that perfectly balances savory flavors and satisfying textures.

NUTRITION

368kcal
Protein
34.2g
Fat
10.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tablespoon Light Greek Yogurt Dressing

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the tilapia dry and lightly season with salt, pepper, and your favorite taco spices (such as cumin and paprika). Place the fillets on a baking sheet lined with parchment paper.

  • 3

    Bake the tilapia for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 4

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage and carrots in a bowl. Drizzle with the light Greek yogurt dressing and toss to coat evenly.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked tilapia onto each tortilla, topping with a generous portion of the zesty slaw, and finishing with slices or chunks of avocado.

  • 7

    Serve immediately and enjoy a crisp, refreshing meal.