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 fresh twist on fish tacos with lightly seasoned baked tilapia, crisp corn tortillas, and a tangy cabbage slaw topped with a creamy lime-infused Greek yogurt sauce. This vibrant dish melds textures and flavors for a satisfying meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
41.5g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Olive Oil

1 tsp Chili Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with chili powder, salt, and pepper.

  • 3

    Bake the fish for approximately 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing shredded green cabbage with lime juice, chopped cilantro, and a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.

  • 6

    Once the fish is baked, break it into large chunks. Assemble the tacos by placing a portion of fish on each tortilla, topping with a generous spoonful of cabbage slaw and slices of avocado.

  • 7

    Drizzle a bit of nonfat Greek yogurt over the top for creaminess and finish with an extra squeeze of lime if desired.

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 fresh twist on fish tacos with lightly seasoned baked tilapia, crisp corn tortillas, and a tangy cabbage slaw topped with a creamy lime-infused Greek yogurt sauce. This vibrant dish melds textures and flavors for a satisfying meal perfect for any time of day.

NUTRITION

421kcal
Protein
41.5g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Olive Oil

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with chili powder, salt, and pepper.

  • 3

    Bake the fish for approximately 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing shredded green cabbage with lime juice, chopped cilantro, and a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.

  • 6

    Once the fish is baked, break it into large chunks. Assemble the tacos by placing a portion of fish on each tortilla, topping with a generous spoonful of cabbage slaw and slices of avocado.

  • 7

    Drizzle a bit of nonfat Greek yogurt over the top for creaminess and finish with an extra squeeze of lime if desired.