Crispy Baked Fish Tacos with Zesty Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant mix of flavors with our Crispy Baked Fish Tacos featuring flaky, oven-baked tilapia nestled in a warm, soft corn tortilla. Topped with a zesty cabbage slaw accented with a creamy Greek yogurt-lime dressing and a hint of avocado cream, this meal delivers satisfying crunch, tangy zip, and a burst of freshness in every bite.

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NUTRITION

386kcal
Protein
38.5g
Fat
14.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 Corn Tortilla

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 portion Avocado

1/4 cup Plain Nonfat Greek Yogurt

1 Tbsp Lime Juice

1 Tbsp Panko Breadcrumbs

1 tsp Olive Oil

1/2 tsp Cumin

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PREPARATION

  • 1

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

  • 2

    Lightly brush the tilapia fillet with olive oil and sprinkle with cumin and panko breadcrumbs to create a crispy coating.

  • 3

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

  • 4

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage, shredded carrot, and diced avocado in a bowl.

  • 5

    Mix the Greek yogurt with lime juice, then drizzle over the slaw. Toss gently to combine.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 7

    Assemble the taco by placing the baked fish in the center of the tortilla and topping it with the zesty slaw.

  • 8

    Serve immediately and enjoy your crispy and refreshing fish taco.

Crispy Baked Fish Tacos with Zesty Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a vibrant mix of flavors with our Crispy Baked Fish Tacos featuring flaky, oven-baked tilapia nestled in a warm, soft corn tortilla. Topped with a zesty cabbage slaw accented with a creamy Greek yogurt-lime dressing and a hint of avocado cream, this meal delivers satisfying crunch, tangy zip, and a burst of freshness in every bite.

NUTRITION

386kcal
Protein
38.5g
Fat
14.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 Corn Tortilla

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 portion Avocado

1/4 cup Plain Nonfat Greek Yogurt

1 Tbsp Lime Juice

1 Tbsp Panko Breadcrumbs

1 tsp Olive Oil

1/2 tsp Cumin

PREPARATION

  • 1

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

  • 2

    Lightly brush the tilapia fillet with olive oil and sprinkle with cumin and panko breadcrumbs to create a crispy coating.

  • 3

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

  • 4

    While the fish bakes, prepare the zesty slaw by combining shredded cabbage, shredded carrot, and diced avocado in a bowl.

  • 5

    Mix the Greek yogurt with lime juice, then drizzle over the slaw. Toss gently to combine.

  • 6

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

  • 7

    Assemble the taco by placing the baked fish in the center of the tortilla and topping it with the zesty slaw.

  • 8

    Serve immediately and enjoy your crispy and refreshing fish taco.