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 a vibrant plate of baked fish tacos featuring lightly seasoned tilapia, crisp corn tortillas, and a refreshing cabbage slaw drizzled with tangy Greek yogurt lime sauce. This dish provides a perfect balance of lean protein and fresh flavors for a satisfying meal.

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NUTRITION

327kcal
Protein
38.3g
Fat
9.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix cumin, smoked paprika, salt, and pepper. Drizzle the tilapia fillet with olive oil and sprinkle the spice blend evenly on both sides.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing the shredded green cabbage with lime juice. Add a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes until pliable.

  • 6

    Assemble the tacos by flaking the baked tilapia and placing it onto the tortillas. Top with a generous serving of cabbage slaw and drizzle with nonfat Greek yogurt for an extra tangy finish.

  • 7

    Serve immediately and enjoy your crispy, healthy 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 a vibrant plate of baked fish tacos featuring lightly seasoned tilapia, crisp corn tortillas, and a refreshing cabbage slaw drizzled with tangy Greek yogurt lime sauce. This dish provides a perfect balance of lean protein and fresh flavors for a satisfying meal.

NUTRITION

327kcal
Protein
38.3g
Fat
9.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix cumin, smoked paprika, salt, and pepper. Drizzle the tilapia fillet with olive oil and sprinkle the spice blend evenly on both sides.

  • 3

    Place the seasoned tilapia on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish is baking, prepare the cabbage slaw by tossing the shredded green cabbage with lime juice. Add a pinch of salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes until pliable.

  • 6

    Assemble the tacos by flaking the baked tilapia and placing it onto the tortillas. Top with a generous serving of cabbage slaw and drizzle with nonfat Greek yogurt for an extra tangy finish.

  • 7

    Serve immediately and enjoy your crispy, healthy fish tacos.