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 yet flavorful fish tacos featuring a crispy almond flour-coated tilapia fillet, nestled in soft corn tortillas and topped with a zesty, crunchy cabbage slaw drizzled with a refreshing Greek yogurt-lime dressing.

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NUTRITION

410kcal
Protein
48.2g
Fat
12.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 small Corn Tortillas

1 cup Shredded Cabbage Slaw

1/4 cup Nonfat Greek Yogurt

2 tbsp Almond Flour

1 tbsp Lime Juice

1 tbsp Cilantro

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a pinch of salt, pepper, and any preferred spices (such as smoked paprika) in a shallow dish.

  • 3

    Pat dry the tilapia fillet and lightly coat it with the almond flour mixture, ensuring an even layer on both sides.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, combine the shredded cabbage with lime juice and chopped cilantro in a bowl. Season lightly with salt and pepper to create the fresh slaw.

  • 6

    In a small bowl, stir the nonfat Greek yogurt to use as an additional topping or dipping sauce for extra creaminess.

  • 7

    Heat the corn tortillas briefly in a dry skillet or microwave to soften them.

  • 8

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous portion of the cabbage slaw, and drizzling with the Greek yogurt dressing.

  • 9

    Serve immediately and enjoy your crispy, flavorful fish tacos.

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 yet flavorful fish tacos featuring a crispy almond flour-coated tilapia fillet, nestled in soft corn tortillas and topped with a zesty, crunchy cabbage slaw drizzled with a refreshing Greek yogurt-lime dressing.

NUTRITION

410kcal
Protein
48.2g
Fat
12.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 small Corn Tortillas

1 cup Shredded Cabbage Slaw

1/4 cup Nonfat Greek Yogurt

2 tbsp Almond Flour

1 tbsp Lime Juice

1 tbsp Cilantro

PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a pinch of salt, pepper, and any preferred spices (such as smoked paprika) in a shallow dish.

  • 3

    Pat dry the tilapia fillet and lightly coat it with the almond flour mixture, ensuring an even layer on both sides.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, combine the shredded cabbage with lime juice and chopped cilantro in a bowl. Season lightly with salt and pepper to create the fresh slaw.

  • 6

    In a small bowl, stir the nonfat Greek yogurt to use as an additional topping or dipping sauce for extra creaminess.

  • 7

    Heat the corn tortillas briefly in a dry skillet or microwave to soften them.

  • 8

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous portion of the cabbage slaw, and drizzling with the Greek yogurt dressing.

  • 9

    Serve immediately and enjoy your crispy, flavorful fish tacos.