Crispy Pan-Seared Fish Tacos with Zesty 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 Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Zesty Slaw

Enjoy these vibrant and fresh fish tacos featuring lightly seasoned pan-seared tilapia, nestled in warm corn tortillas and topped with a tangy, crunchy slaw bursting with cilantro, lime, and a hint of jalapeño heat.

Try 3 days free, then $12.99 / mo.

NUTRITION

295kcal
Protein
40.2g
Fat
8.2g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (approx 170g)

2 Corn Tortillas (each approx 30g)

1/2 cup shredded Cabbage (approx 50g)

1/4 cup shredded Carrot (approx 25g)

1 tbsp Greek Yogurt (approx 15g)

1 tsp Olive Oil (approx 5g)

1 tbsp Fresh Lime Juice (approx 15g)

1 small Jalapeño (approx 14g)

2 tbsp chopped Fresh Cilantro

Spices: Cumin, Paprika, Salt, and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the tilapia dry and season both sides with cumin, paprika, salt, and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the tilapia and sear for about 3-4 minutes per side until the fish is cooked through and has a crisp exterior.

  • 3

    While the fish is cooking, prepare the zesty slaw by combining shredded cabbage, shredded carrot, finely chopped jalapeño, and fresh cilantro in a bowl.

  • 4

    Add the Greek yogurt and fresh lime juice to the slaw, tossing to coat evenly. Adjust salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the pan-seared fish into bite-sized pieces and placing them on the tortillas, then top with a generous serving of the zesty slaw.

  • 7

    Serve immediately and enjoy the blend of crispy fish with the refreshingly tangy slaw.

Crispy Pan-Seared Fish Tacos with Zesty 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 Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Zesty Slaw

Enjoy these vibrant and fresh fish tacos featuring lightly seasoned pan-seared tilapia, nestled in warm corn tortillas and topped with a tangy, crunchy slaw bursting with cilantro, lime, and a hint of jalapeño heat.

NUTRITION

295kcal
Protein
40.2g
Fat
8.2g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (approx 170g)

2 Corn Tortillas (each approx 30g)

1/2 cup shredded Cabbage (approx 50g)

1/4 cup shredded Carrot (approx 25g)

1 tbsp Greek Yogurt (approx 15g)

1 tsp Olive Oil (approx 5g)

1 tbsp Fresh Lime Juice (approx 15g)

1 small Jalapeño (approx 14g)

2 tbsp chopped Fresh Cilantro

Spices: Cumin, Paprika, Salt, and Pepper to taste

PREPARATION

  • 1

    Pat the tilapia dry and season both sides with cumin, paprika, salt, and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the tilapia and sear for about 3-4 minutes per side until the fish is cooked through and has a crisp exterior.

  • 3

    While the fish is cooking, prepare the zesty slaw by combining shredded cabbage, shredded carrot, finely chopped jalapeño, and fresh cilantro in a bowl.

  • 4

    Add the Greek yogurt and fresh lime juice to the slaw, tossing to coat evenly. Adjust salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the pan-seared fish into bite-sized pieces and placing them on the tortillas, then top with a generous serving of the zesty slaw.

  • 7

    Serve immediately and enjoy the blend of crispy fish with the refreshingly tangy slaw.