Name: Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tilapia Fillet; 2 Corn Tortillas; 1 cup shredded Red Cabbage; 2 tbsp Non-fat Greek Yogurt; 1/4 Avocado; 1/2 Lime (juiced); 1 tsp Olive Oil; Seasonings (Salt, Pepper, Paprika, Cumin)

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these light and satisfying fish tacos featuring crispy baked tilapia, a zesty cabbage slaw, and a tangy Greek yogurt drizzle. The flavors are brightened with lime juice and complemented with a hint of avocado cream, making this meal a balanced and delicious option for any time of day.

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NUTRITION

Protein

36.1g

Fat

14.2g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

2 tbsp Non-fat Greek Yogurt

1/4 Avocado

1/2 Lime (juiced)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika, Cumin)

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PREPARATION

1
Preheat your oven to 400°F.
2
Place the tilapia fillet on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt, pepper, paprika, and cumin.
3
Bake the fish for 10-12 minutes until it flakes easily with a fork.
4
While the fish is baking, combine shredded red cabbage with the lime juice and a pinch of salt in a bowl to create the slaw.
5
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
6
Once the fish is done, break it into chunks and layer on the tortillas.
7
Top with a generous portion of cabbage slaw, a drizzle of non-fat Greek yogurt, and a few slices of avocado.
8
Serve immediately and enjoy your crispy baked fish tacos.