YOUR SOLIN GENERATED RECIPE
Crispy Fish Tacos with Fresh Cabbage Slaw and Creamy Avocado Sauce
Enjoy a light yet satisfying dinner featuring crispy baked tilapia tucked into warm corn tortillas, topped with a zesty cabbage slaw and drizzled with a rich, creamy avocado sauce. This dish is perfectly balanced with lean protein and vibrant flavors that dance on your taste buds.
INGREDIENTS
5 ounces Tilapia Fillet
2 small Corn Tortillas
1 cup Shredded Green Cabbage
1/4 Avocado
2 tbsp Nonfat Greek Yogurt
2 tbsp Whole Wheat Flour
1/2 tsp Olive Oil
1 tbsp Lime Juice
1 tbsp Fresh Cilantro
1 tsp Cumin and Chili Powder blend
PREPARATION
Preheat your oven to 425°F. Lightly brush the tilapia fillet with olive oil and season with a pinch of cumin and chili powder.
Dust the seasoned fish lightly with whole wheat flour to help create a crisp exterior. Place the fillet on a baking sheet lined with parchment paper.
Bake the fish in the preheated oven for 10-12 minutes until it flakes easily with a fork.
While the fish bakes, prepare the fresh slaw by combining shredded cabbage with lime juice and chopped cilantro in a bowl. Toss gently to coat.
In a small bowl, mash the avocado and mix in the Greek yogurt to create a creamy sauce. Add a pinch of cumin and chili powder for extra flavor if desired.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble your tacos by placing chunks of baked tilapia onto each tortilla, topping with a generous spoonful of cabbage slaw, and drizzling the avocado sauce over the top.
Serve immediately and enjoy your crispy, flavorful fish tacos!