Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a satisfying twist on traditional tacos with crispy baked tilapia fillets beautifully paired with a zesty, crunchy cabbage slaw. This dish offers layers of flavor from lightly seasoned fish, soft corn tortillas, and a refreshing squeeze of lime, all enhanced by creamy avocado and a cooling Greek yogurt drizzle.

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NUTRITION

326kcal
Protein
34g
Fat
13.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Shredded Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Cumin

1/2 tsp Paprika

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the cumin, paprika, lime juice, and olive oil to prepare a marinade.

  • 3

    Place the tilapia fillet on the baking sheet and brush it evenly with the marinade, ensuring both sides are coated.

  • 4

    Bake the fish in the preheated oven for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with a little extra lime juice if desired.

  • 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 pieces of baked fish onto each tortilla, topping with a generous spoonful of cabbage slaw, sliced avocado, and drizzling with nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy the crispiness, freshness, and balanced flavors of your fish tacos.

Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a satisfying twist on traditional tacos with crispy baked tilapia fillets beautifully paired with a zesty, crunchy cabbage slaw. This dish offers layers of flavor from lightly seasoned fish, soft corn tortillas, and a refreshing squeeze of lime, all enhanced by creamy avocado and a cooling Greek yogurt drizzle.

NUTRITION

326kcal
Protein
34g
Fat
13.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Shredded Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Cumin

1/2 tsp Paprika

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the cumin, paprika, lime juice, and olive oil to prepare a marinade.

  • 3

    Place the tilapia fillet on the baking sheet and brush it evenly with the marinade, ensuring both sides are coated.

  • 4

    Bake the fish in the preheated oven for 10-12 minutes or until it flakes easily with a fork.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded cabbage with a little extra lime juice if desired.

  • 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 pieces of baked fish onto each tortilla, topping with a generous spoonful of cabbage slaw, sliced avocado, and drizzling with nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy the crispiness, freshness, and balanced flavors of your fish tacos.