Crispy Pan-Seared Fish Tacos with Creamy 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 Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Creamy Slaw

Enjoy tender, pan-seared tilapia tucked into warm corn tortillas and crowned with a refreshing, creamy cabbage slaw. This balanced dish features a satisfying crunch, bright citrus notes, and a light, tangy dressing that makes every bite burst with flavor.

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NUTRITION

332kcal
Protein
39g
Fat
10g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 Lime wedge

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the tilapia in the skillet and sear for about 3-4 minutes per side until the fish is cooked through and has a crispy exterior.

  • 4

    While the fish cooks, combine shredded red cabbage with Greek yogurt in a bowl. Squeeze a lime wedge over the slaw, and add a pinch of salt and pepper. Toss well to combine.

  • 5

    Warm the corn tortillas in a dry pan or microwave for about 20 seconds to make them pliable.

  • 6

    Assemble the tacos by placing chunks of the seared tilapia onto each tortilla and topping with a generous serving of the creamy cabbage slaw.

  • 7

    Finish with an extra squeeze of lime if desired, and serve immediately.

Crispy Pan-Seared Fish Tacos with Creamy 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 Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Creamy Slaw

Enjoy tender, pan-seared tilapia tucked into warm corn tortillas and crowned with a refreshing, creamy cabbage slaw. This balanced dish features a satisfying crunch, bright citrus notes, and a light, tangy dressing that makes every bite burst with flavor.

NUTRITION

332kcal
Protein
39g
Fat
10g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 Lime wedge

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the tilapia in the skillet and sear for about 3-4 minutes per side until the fish is cooked through and has a crispy exterior.

  • 4

    While the fish cooks, combine shredded red cabbage with Greek yogurt in a bowl. Squeeze a lime wedge over the slaw, and add a pinch of salt and pepper. Toss well to combine.

  • 5

    Warm the corn tortillas in a dry pan or microwave for about 20 seconds to make them pliable.

  • 6

    Assemble the tacos by placing chunks of the seared tilapia onto each tortilla and topping with a generous serving of the creamy cabbage slaw.

  • 7

    Finish with an extra squeeze of lime if desired, and serve immediately.