NUTRITION

SERVINGS

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Cabbage

2 tbsp Greek Yogurt

1/4 cup Almond Flour

1 tbsp Lime Juice

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the almond flour, cumin, salt, and pepper.

• 3

  Pat the tilapia dry, then lightly coat each fillet with the almond flour mixture, ensuring an even layer for a crispy texture.

• 4

  Place the coated fillets on the baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the fish bakes, prepare the cabbage slaw by mixing the shredded cabbage with lime juice, a pinch of salt, and freshly ground pepper. Adjust seasoning to taste.

• 6

  Warm the corn tortillas on a skillet or in the oven for about 1-2 minutes on each side.

• 7

  Assemble the tacos by placing portions of the baked tilapia onto each tortilla, topping with a generous spoonful of cabbage slaw and a drizzle of Greek yogurt.

• 8

  Serve immediately and enjoy your crispy baked fish tacos with fresh, tangy slaw.