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 fish tacos featuring perfectly seasoned, pan-seared tilapia nestled in warm corn tortillas, topped with a refreshing cabbage slaw tossed in zesty lime and cilantro. A light drizzle of Greek yogurt ties everything together in a crisp, satisfying meal perfect for any time of day.

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NUTRITION

337kcal
Protein
32.5g
Fat
9.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp chopped Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the tilapia dry and season both sides with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the tilapia in the skillet and cook for about 3 minutes on each side until the fish is cooked through and has a crispy exterior.

  • 4

    While the fish cooks, combine shredded cabbage, shredded carrot, lime juice, and chopped cilantro in a bowl. Toss to combine and season with salt and pepper. Optionally, stir in the Greek yogurt for a creamy slaw.

  • 5

    Warm the corn tortillas in a separate pan or microwave for about 20-30 seconds until pliable.

  • 6

    Assemble the tacos by placing pieces of the pan-seared tilapia on each tortilla and topping with a generous serving of the fresh cabbage slaw.

  • 7

    Serve immediately and enjoy these light, flavorful tacos.

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 fish tacos featuring perfectly seasoned, pan-seared tilapia nestled in warm corn tortillas, topped with a refreshing cabbage slaw tossed in zesty lime and cilantro. A light drizzle of Greek yogurt ties everything together in a crisp, satisfying meal perfect for any time of day.

NUTRITION

337kcal
Protein
32.5g
Fat
9.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Greek Yogurt

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp chopped Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tilapia dry and season both sides with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the tilapia in the skillet and cook for about 3 minutes on each side until the fish is cooked through and has a crispy exterior.

  • 4

    While the fish cooks, combine shredded cabbage, shredded carrot, lime juice, and chopped cilantro in a bowl. Toss to combine and season with salt and pepper. Optionally, stir in the Greek yogurt for a creamy slaw.

  • 5

    Warm the corn tortillas in a separate pan or microwave for about 20-30 seconds until pliable.

  • 6

    Assemble the tacos by placing pieces of the pan-seared tilapia on each tortilla and topping with a generous serving of the fresh cabbage slaw.

  • 7

    Serve immediately and enjoy these light, flavorful tacos.