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 these light and crunchy fish tacos featuring baked tilapia with a perfectly crispy coating, tucked into warm corn tortillas and topped with a tangy fresh slaw and a vibrant lime-yogurt sauce. Perfect for a healthy dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

436kcal
Protein
41.4g
Fat
13.6g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 Lime wedge

Olive Oil Spray

1 tbsp Breadcrumbs

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly spray a baking sheet with olive oil spray.

  • 2

    Pat dry the tilapia fillet and season with salt, pepper, cumin, and chili powder. Press breadcrumbs lightly onto the fillet for a crispy coating.

  • 3

    Place the seasoned fish on the prepared baking sheet and bake for about 10-12 minutes until the fish is cooked through and flakes easily.

  • 4

    While the fish bakes, toss the shredded cabbage and carrot in a bowl. In a separate small bowl, mix the nonfat Greek yogurt with a squeeze of lime juice, and season lightly with salt and pepper to create a tangy slaw dressing.

  • 5

    Once baked, break the fish into chunks and combine gently with the slaw. Slice the avocado and add on top.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing a portion of the fish and slaw mixture onto each tortilla, drizzle with a bit more lime juice if desired, and serve immediately.

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 these light and crunchy fish tacos featuring baked tilapia with a perfectly crispy coating, tucked into warm corn tortillas and topped with a tangy fresh slaw and a vibrant lime-yogurt sauce. Perfect for a healthy dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

436kcal
Protein
41.4g
Fat
13.6g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 Lime wedge

Olive Oil Spray

1 tbsp Breadcrumbs

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly spray a baking sheet with olive oil spray.

  • 2

    Pat dry the tilapia fillet and season with salt, pepper, cumin, and chili powder. Press breadcrumbs lightly onto the fillet for a crispy coating.

  • 3

    Place the seasoned fish on the prepared baking sheet and bake for about 10-12 minutes until the fish is cooked through and flakes easily.

  • 4

    While the fish bakes, toss the shredded cabbage and carrot in a bowl. In a separate small bowl, mix the nonfat Greek yogurt with a squeeze of lime juice, and season lightly with salt and pepper to create a tangy slaw dressing.

  • 5

    Once baked, break the fish into chunks and combine gently with the slaw. Slice the avocado and add on top.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

  • 7

    Assemble the tacos by placing a portion of the fish and slaw mixture onto each tortilla, drizzle with a bit more lime juice if desired, and serve immediately.