Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

Enjoy a bright and refreshing take on fish tacos featuring crispy, lightly seasoned tilapia, nestled in warm corn tortillas, and topped with a zesty slaw bursting with crisp cabbage, carrots, and a cooling lime-infused Greek yogurt dressing.

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NUTRITION

267kcal
Protein
40g
Fat
3.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Shredded Green Cabbage

1/2 medium Carrot, julienned

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro, chopped

Olive Oil Spray

Salt & Pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil spray.

  • 2

    Season the tilapia fillet with salt and pepper. Once the pan is hot, place the tilapia in the skillet and cook for about 3-4 minutes per side until it becomes crispy and is cooked through.

  • 3

    While the fish cooks, prepare the zesty slaw by combining shredded cabbage and julienned carrot in a bowl.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with lime juice, chopped cilantro, a pinch of salt, and pepper. Drizzle this dressing over the slaw and toss gently to coat evenly.

  • 5

    Warm the corn tortillas in a separate skillet over low heat for about 30 seconds per side or until soft and pliable.

  • 6

    Assemble the tacos by placing the crispy tilapia in the center of each tortilla, then top with a generous portion of the zesty slaw.

  • 7

    Serve immediately and enjoy this light, flavorful meal.

Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Zesty Slaw and Corn Tortillas

Enjoy a bright and refreshing take on fish tacos featuring crispy, lightly seasoned tilapia, nestled in warm corn tortillas, and topped with a zesty slaw bursting with crisp cabbage, carrots, and a cooling lime-infused Greek yogurt dressing.

NUTRITION

267kcal
Protein
40g
Fat
3.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/2 cup Shredded Green Cabbage

1/2 medium Carrot, julienned

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Cilantro, chopped

Olive Oil Spray

Salt & Pepper

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil spray.

  • 2

    Season the tilapia fillet with salt and pepper. Once the pan is hot, place the tilapia in the skillet and cook for about 3-4 minutes per side until it becomes crispy and is cooked through.

  • 3

    While the fish cooks, prepare the zesty slaw by combining shredded cabbage and julienned carrot in a bowl.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with lime juice, chopped cilantro, a pinch of salt, and pepper. Drizzle this dressing over the slaw and toss gently to coat evenly.

  • 5

    Warm the corn tortillas in a separate skillet over low heat for about 30 seconds per side or until soft and pliable.

  • 6

    Assemble the tacos by placing the crispy tilapia in the center of each tortilla, then top with a generous portion of the zesty slaw.

  • 7

    Serve immediately and enjoy this light, flavorful meal.