Crispy Baked 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 Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring tender, baked tilapia fillets coated in a zesty spice mix, nestled in a soft whole wheat tortilla, and topped with a refreshing cabbage slaw drizzled with a tangy Greek yogurt lime dressing. Perfect for a healthy, balanced meal with a satisfying crunch in every bite.

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NUTRITION

325kcal
Protein
42.4g
Fat
7.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 Whole Wheat Tortilla

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and brush lightly with olive oil. Season evenly with smoked paprika, salt, and pepper.

  • 3

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

  • 4

    In the meantime, prepare the cabbage slaw by combining shredded cabbage in a bowl with lime juice, a pinch of salt and pepper. Toss well to combine.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 6

    Assemble the taco by placing the baked fish on the tortilla, topping it with a generous serving of fresh cabbage slaw, and drizzling Greek yogurt over it.

  • 7

    Serve immediately and enjoy your healthy, crispy baked fish tacos.

Crispy Baked 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 Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring tender, baked tilapia fillets coated in a zesty spice mix, nestled in a soft whole wheat tortilla, and topped with a refreshing cabbage slaw drizzled with a tangy Greek yogurt lime dressing. Perfect for a healthy, balanced meal with a satisfying crunch in every bite.

NUTRITION

325kcal
Protein
42.4g
Fat
7.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 Whole Wheat Tortilla

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and brush lightly with olive oil. Season evenly with smoked paprika, salt, and pepper.

  • 3

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

  • 4

    In the meantime, prepare the cabbage slaw by combining shredded cabbage in a bowl with lime juice, a pinch of salt and pepper. Toss well to combine.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 6

    Assemble the taco by placing the baked fish on the tortilla, topping it with a generous serving of fresh cabbage slaw, and drizzling Greek yogurt over it.

  • 7

    Serve immediately and enjoy your healthy, crispy baked fish tacos.