Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these crispy fish tacos featuring tender, lightly battered tilapia paired with a refreshing cabbage slaw and a zesty Greek yogurt sauce. Served on warm corn tortillas and accented with creamy avocado slices, this dish delivers a satisfying crunch and balanced flavors in every bite.

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NUTRITION

358kcal
Protein
33.8g
Fat
11.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Shredded Red Cabbage

1/8 medium Avocado

1/8 cup Whole Wheat Flour

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt and pepper. Lightly coat the fillet in the whole wheat flour by dusting both sides evenly.

  • 3

    Brush the coated fillet lightly with olive oil and place on the baking sheet. Bake for 10-12 minutes or until the fish is cooked through and edges are slightly crispy.

  • 4

    While the fish bakes, warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Prepare the sauce by mixing the nonfat Greek yogurt with lime juice and finely chopped cilantro. Adjust the seasoning with salt and pepper as desired.

  • 6

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces. Place the fish onto each tortilla, top with shredded red cabbage, drizzle with the yogurt lime sauce, and add slices of avocado.

  • 7

    Serve immediately and enjoy these light, crispy, and flavorful fish tacos.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these crispy fish tacos featuring tender, lightly battered tilapia paired with a refreshing cabbage slaw and a zesty Greek yogurt sauce. Served on warm corn tortillas and accented with creamy avocado slices, this dish delivers a satisfying crunch and balanced flavors in every bite.

NUTRITION

358kcal
Protein
33.8g
Fat
11.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Shredded Red Cabbage

1/8 medium Avocado

1/8 cup Whole Wheat Flour

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt and pepper. Lightly coat the fillet in the whole wheat flour by dusting both sides evenly.

  • 3

    Brush the coated fillet lightly with olive oil and place on the baking sheet. Bake for 10-12 minutes or until the fish is cooked through and edges are slightly crispy.

  • 4

    While the fish bakes, warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Prepare the sauce by mixing the nonfat Greek yogurt with lime juice and finely chopped cilantro. Adjust the seasoning with salt and pepper as desired.

  • 6

    Assemble the tacos by flaking the baked tilapia into bite-sized pieces. Place the fish onto each tortilla, top with shredded red cabbage, drizzle with the yogurt lime sauce, and add slices of avocado.

  • 7

    Serve immediately and enjoy these light, crispy, and flavorful fish tacos.