Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a vibrant and healthful meal with these crispy baked fish tacos topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. The tender, oven-baked tilapia pairs perfectly with lightly spiced corn tortillas and a medley of crunchy veggies, creating a delightful balance of textures and flavors in every bite.

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NUTRITION

396kcal
Protein
42.4g
Fat
12.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine cumin, chili powder, and garlic powder. Lightly season the tilapia fillet with salt and pepper, and coat evenly with the spice mixture.

  • 3

    Place the seasoned fish on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the slaw by combining shredded cabbage and shredded carrot in a bowl. Drizzle with lime juice and mix in 1 tablespoon of Greek yogurt to add creaminess; season lightly with salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once the fish is done, use a fork to break it into bite-sized pieces.

  • 7

    Assemble the tacos by placing a portion of fish onto each tortilla, topping with the fresh slaw, and adding slices of avocado. Drizzle the remaining Greek yogurt over the top if desired.

  • 8

    Serve immediately and enjoy the burst of flavors.

Crispy Baked Fish Tacos with Fresh 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a vibrant and healthful meal with these crispy baked fish tacos topped with a refreshing cabbage slaw and a zesty Greek yogurt drizzle. The tender, oven-baked tilapia pairs perfectly with lightly spiced corn tortillas and a medley of crunchy veggies, creating a delightful balance of textures and flavors in every bite.

NUTRITION

396kcal
Protein
42.4g
Fat
12.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine cumin, chili powder, and garlic powder. Lightly season the tilapia fillet with salt and pepper, and coat evenly with the spice mixture.

  • 3

    Place the seasoned fish on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the slaw by combining shredded cabbage and shredded carrot in a bowl. Drizzle with lime juice and mix in 1 tablespoon of Greek yogurt to add creaminess; season lightly with salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once the fish is done, use a fork to break it into bite-sized pieces.

  • 7

    Assemble the tacos by placing a portion of fish onto each tortilla, topping with the fresh slaw, and adding slices of avocado. Drizzle the remaining Greek yogurt over the top if desired.

  • 8

    Serve immediately and enjoy the burst of flavors.