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 oven-baked, lightly seasoned white fish fillets nestled in warm corn tortillas, topped with a vibrant cabbage slaw, fresh pico de gallo, and a zesty avocado cream. A delightful blend of textures and flavors that delivers a satisfying meal with a balanced mix of protein and wholesome ingredients.

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NUTRITION

498kcal
Protein
56.7g
Fat
11.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

8 oz White Fish Fillet (Tilapia)

2 Corn Tortillas

2 cups Shredded Cabbage

1/2 cup Pico de Gallo

2 tbsp Avocado Cream

2 tbsp Whole Wheat Flour

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the whole wheat flour with cumin, smoked paprika, salt, and pepper.

  • 3

    Pat the white fish fillet dry and lightly coat both sides in the seasoned flour.

  • 4

    Place the fish on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, warm the corn tortillas in a dry skillet or microwave for 15-20 seconds each.

  • 6

    Prepare the tacos by layering a warm tortilla with a portion of shredded cabbage, a piece of baked fish (dividing 8 oz between two tacos), and a spoonful of pico de gallo.

  • 7

    Drizzle avocado cream over the top of each taco.

  • 8

    Serve immediately and enjoy your delicious, balanced crispy 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 oven-baked, lightly seasoned white fish fillets nestled in warm corn tortillas, topped with a vibrant cabbage slaw, fresh pico de gallo, and a zesty avocado cream. A delightful blend of textures and flavors that delivers a satisfying meal with a balanced mix of protein and wholesome ingredients.

NUTRITION

498kcal
Protein
56.7g
Fat
11.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

8 oz White Fish Fillet (Tilapia)

2 Corn Tortillas

2 cups Shredded Cabbage

1/2 cup Pico de Gallo

2 tbsp Avocado Cream

2 tbsp Whole Wheat Flour

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the whole wheat flour with cumin, smoked paprika, salt, and pepper.

  • 3

    Pat the white fish fillet dry and lightly coat both sides in the seasoned flour.

  • 4

    Place the fish on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, warm the corn tortillas in a dry skillet or microwave for 15-20 seconds each.

  • 6

    Prepare the tacos by layering a warm tortilla with a portion of shredded cabbage, a piece of baked fish (dividing 8 oz between two tacos), and a spoonful of pico de gallo.

  • 7

    Drizzle avocado cream over the top of each taco.

  • 8

    Serve immediately and enjoy your delicious, balanced crispy fish tacos.