Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these light and crispy baked fish tacos featuring a tender tilapia fillet, perfectly seasoned and baked to a flaky finish, paired with a refreshing, crunchy cabbage slaw. Finished with warm corn tortillas and a hint of bright citrus, this dish offers a satisfying mix of textures and flavors that are both quick and wholesome.

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NUTRITION

340kcal
Protein
31.5g
Fat
13.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Light Mayonnaise

2 Corn Tortillas

1 tsp Olive Oil

1 tsp Chili Powder

Salt and Pepper to taste

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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 chili powder, a pinch of salt, and pepper. Rub this seasoning evenly onto the tilapia fillet.

  • 3

    Place the seasoned fillet on the prepared baking sheet and drizzle with olive oil.

  • 4

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

  • 5

    Meanwhile, in a mixing bowl, combine the shredded cabbage and carrot. Add light mayonnaise and toss until evenly coated; adjust seasoning with salt and pepper if needed.

  • 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 chunks of baked tilapia onto each tortilla and topping with a generous scoop of fresh slaw.

  • 8

    Serve immediately and enjoy the crispy, light flavors of these delightful fish tacos.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy these light and crispy baked fish tacos featuring a tender tilapia fillet, perfectly seasoned and baked to a flaky finish, paired with a refreshing, crunchy cabbage slaw. Finished with warm corn tortillas and a hint of bright citrus, this dish offers a satisfying mix of textures and flavors that are both quick and wholesome.

NUTRITION

340kcal
Protein
31.5g
Fat
13.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Light Mayonnaise

2 Corn Tortillas

1 tsp Olive Oil

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chili powder, a pinch of salt, and pepper. Rub this seasoning evenly onto the tilapia fillet.

  • 3

    Place the seasoned fillet on the prepared baking sheet and drizzle with olive oil.

  • 4

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

  • 5

    Meanwhile, in a mixing bowl, combine the shredded cabbage and carrot. Add light mayonnaise and toss until evenly coated; adjust seasoning with salt and pepper if needed.

  • 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 chunks of baked tilapia onto each tortilla and topping with a generous scoop of fresh slaw.

  • 8

    Serve immediately and enjoy the crispy, light flavors of these delightful fish tacos.