Crispy Pan-Seared 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 Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy these vibrant, crispy fish tacos featuring succulent pan-seared tilapia, nestled in warm corn tortillas and topped with a refreshing red cabbage slaw dressed in a zesty lime and Greek yogurt dressing. A perfect blend of textures and flavors to satisfy your cravings.

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NUTRITION

352kcal
Protein
36.1g
Fat
11.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tbsp Lime Juice

Spices: Salt, Pepper, and Cumin (to taste)

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PREPARATION

  • 1

    Pat the tilapia fillet dry and season lightly with salt, pepper, and a pinch of cumin.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat and carefully sear the fish for about 3-4 minutes on each side until crispy on the outside and opaque in the center.

  • 3

    While the fish is cooking, toss the shredded red cabbage in a bowl with lime juice, Greek yogurt, and a pinch of salt and pepper to create a fresh slaw.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for about 30 seconds to make them pliable.

  • 5

    Assemble the tacos by placing the seared tilapia onto the tortillas and topping them generously with the cabbage slaw.

  • 6

    Serve immediately and enjoy your nutritious, flavorful meal.

Crispy Pan-Seared 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 Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy these vibrant, crispy fish tacos featuring succulent pan-seared tilapia, nestled in warm corn tortillas and topped with a refreshing red cabbage slaw dressed in a zesty lime and Greek yogurt dressing. A perfect blend of textures and flavors to satisfy your cravings.

NUTRITION

352kcal
Protein
36.1g
Fat
11.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tbsp Lime Juice

Spices: Salt, Pepper, and Cumin (to taste)

PREPARATION

  • 1

    Pat the tilapia fillet dry and season lightly with salt, pepper, and a pinch of cumin.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat and carefully sear the fish for about 3-4 minutes on each side until crispy on the outside and opaque in the center.

  • 3

    While the fish is cooking, toss the shredded red cabbage in a bowl with lime juice, Greek yogurt, and a pinch of salt and pepper to create a fresh slaw.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for about 30 seconds to make them pliable.

  • 5

    Assemble the tacos by placing the seared tilapia onto the tortillas and topping them generously with the cabbage slaw.

  • 6

    Serve immediately and enjoy your nutritious, flavorful meal.