Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying Crispy Baked Fish Tacos, featuring a tender, flaky 5-ounce fish fillet seasoned to perfection, nestled in warm corn tortillas and topped with a vibrant, zesty cabbage slaw. A drizzle of lime-infused Greek yogurt and a hint of creamy avocado complete this balanced dish that's perfect for a wholesome dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
38.9g
Fat
17.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 Tbsp Nonfat Greek Yogurt

1 portion (1/4 avocado)

1 tsp Olive Oil

1 Tbsp Lime Juice

1 Tbsp Cilantro

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillets dry, then season both sides with chili powder, cumin, salt, and pepper.

  • 3

    Place the seasoned fillets on the baking sheet and lightly drizzle with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by combining the shredded green cabbage, lime juice, chopped cilantro, and a pinch of salt in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.

  • 6

    Assemble the tacos by placing a piece of baked fish on each tortilla, topping with a generous spoonful of zesty cabbage slaw, a drizzle of Greek yogurt, and a few slices of avocado.

  • 7

    Serve immediately and enjoy your fresh, healthy fish tacos.

Crispy Baked Fish Tacos with Zesty 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying Crispy Baked Fish Tacos, featuring a tender, flaky 5-ounce fish fillet seasoned to perfection, nestled in warm corn tortillas and topped with a vibrant, zesty cabbage slaw. A drizzle of lime-infused Greek yogurt and a hint of creamy avocado complete this balanced dish that's perfect for a wholesome dinner.

NUTRITION

419kcal
Protein
38.9g
Fat
17.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 Tbsp Nonfat Greek Yogurt

1 portion (1/4 avocado)

1 tsp Olive Oil

1 Tbsp Lime Juice

1 Tbsp Cilantro

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillets dry, then season both sides with chili powder, cumin, salt, and pepper.

  • 3

    Place the seasoned fillets on the baking sheet and lightly drizzle with olive oil. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by combining the shredded green cabbage, lime juice, chopped cilantro, and a pinch of salt in a bowl.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.

  • 6

    Assemble the tacos by placing a piece of baked fish on each tortilla, topping with a generous spoonful of zesty cabbage slaw, a drizzle of Greek yogurt, and a few slices of avocado.

  • 7

    Serve immediately and enjoy your fresh, healthy fish tacos.