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 and crispy baked fish tacos featuring seasoned tilapia, a delicate almond flour coating for crunch, nestled in soft corn tortillas and topped with a refreshingly tangy slaw and a dollop of creamy Greek yogurt sauce. A perfect balance of flavors and textures that makes a satisfying meal for any time of day.

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NUTRITION

397kcal
Protein
34.1g
Fat
15.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 tbsp Almond Flour

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Spices: Chili Powder, Garlic Powder, Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour with chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and coat evenly with the almond flour mixture.

  • 4

    Place the fish on the prepared baking sheet and lightly spray or drizzle with a tiny bit of olive oil.

  • 5

    Bake the fish for 10-12 minutes, or until it flakes easily with a fork.

  • 6

    Meanwhile, in a medium bowl, toss together the shredded cabbage, shredded carrots, lime juice, a drizzle of olive oil, and a pinch of salt to create the fresh slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with a generous scoop of slaw, and finishing with a drizzle of nonfat Greek yogurt.

  • 9

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

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 and crispy baked fish tacos featuring seasoned tilapia, a delicate almond flour coating for crunch, nestled in soft corn tortillas and topped with a refreshingly tangy slaw and a dollop of creamy Greek yogurt sauce. A perfect balance of flavors and textures that makes a satisfying meal for any time of day.

NUTRITION

397kcal
Protein
34.1g
Fat
15.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 tbsp Almond Flour

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Spices: Chili Powder, Garlic Powder, Salt & Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour with chili powder, garlic powder, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and coat evenly with the almond flour mixture.

  • 4

    Place the fish on the prepared baking sheet and lightly spray or drizzle with a tiny bit of olive oil.

  • 5

    Bake the fish for 10-12 minutes, or until it flakes easily with a fork.

  • 6

    Meanwhile, in a medium bowl, toss together the shredded cabbage, shredded carrots, lime juice, a drizzle of olive oil, and a pinch of salt to create the fresh slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.

  • 8

    Assemble the tacos by placing pieces of baked fish on each tortilla, topping with a generous scoop of slaw, and finishing with a drizzle of nonfat Greek yogurt.

  • 9

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