Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light but flavorful fish tacos featuring a perfectly baked tilapia fillet seasoned with a blend of spices, served in a warm corn tortilla and topped with a tangy cabbage slaw tossed in a Greek yogurt-lime dressing and a sprinkle of avocado. This dish offers a delightful balance of textures and zesty flavors, ideal for a satisfying dinner.

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NUTRITION

470kcal
Protein
39g
Fat
23.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 medium Avocado, diced

Spice Blend (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with the spice blend, ensuring both sides are evenly coated.

  • 3

    Place the seasoned tilapia on the baking sheet and drizzle lightly with olive oil.

  • 4

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

  • 5

    While the fish is baking, prepare the zesty cabbage slaw by combining shredded cabbage with lime juice and non-fat Greek yogurt in a bowl. Mix well and season with additional salt and pepper if needed.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 7

    Once the fish is done, flake it into bite-sized pieces and layer it onto the warm tortilla.

  • 8

    Top the fish with a generous scoop of the cabbage slaw and sprinkle diced avocado over the top.

  • 9

    Serve immediately, enjoying the perfect blend of crispy fish and refreshing, tangy slaw.

Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light but flavorful fish tacos featuring a perfectly baked tilapia fillet seasoned with a blend of spices, served in a warm corn tortilla and topped with a tangy cabbage slaw tossed in a Greek yogurt-lime dressing and a sprinkle of avocado. This dish offers a delightful balance of textures and zesty flavors, ideal for a satisfying dinner.

NUTRITION

470kcal
Protein
39g
Fat
23.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 medium Avocado, diced

Spice Blend (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with the spice blend, ensuring both sides are evenly coated.

  • 3

    Place the seasoned tilapia on the baking sheet and drizzle lightly with olive oil.

  • 4

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

  • 5

    While the fish is baking, prepare the zesty cabbage slaw by combining shredded cabbage with lime juice and non-fat Greek yogurt in a bowl. Mix well and season with additional salt and pepper if needed.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 7

    Once the fish is done, flake it into bite-sized pieces and layer it onto the warm tortilla.

  • 8

    Top the fish with a generous scoop of the cabbage slaw and sprinkle diced avocado over the top.

  • 9

    Serve immediately, enjoying the perfect blend of crispy fish and refreshing, tangy slaw.