Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a lighter twist on classic fish tacos with a crispy baked white fish fillet paired with a zesty lime-infused cabbage slaw. This dish brings together crunchy textures and fresh flavors, perfect for a satisfying meal any time of day.

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NUTRITION

340kcal
Protein
42.6g
Fat
5.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Bread Crumbs

1 Egg White

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro (chopped)

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the panko breadcrumbs with the chili powder, cumin, and a pinch of salt and pepper.

  • 3

    Pat the tilapia fillet dry. Lightly brush the fillet with egg white, then coat evenly in the seasoned panko mixture.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 10-12 minutes, until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw. In a bowl, combine shredded cabbage with nonfat Greek yogurt, fresh lime juice, and chopped cilantro. Toss until evenly mixed.

  • 6

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

  • 7

    Flake the baked fish into bite-size pieces and assemble the tacos by layering fish and a generous portion of lime slaw onto each tortilla.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors.

Crispy Baked Fish Tacos with Lime Slaw

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

Crispy Baked Fish Tacos with Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Lime Slaw

Enjoy a lighter twist on classic fish tacos with a crispy baked white fish fillet paired with a zesty lime-infused cabbage slaw. This dish brings together crunchy textures and fresh flavors, perfect for a satisfying meal any time of day.

NUTRITION

340kcal
Protein
42.6g
Fat
5.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Bread Crumbs

1 Egg White

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro (chopped)

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the panko breadcrumbs with the chili powder, cumin, and a pinch of salt and pepper.

  • 3

    Pat the tilapia fillet dry. Lightly brush the fillet with egg white, then coat evenly in the seasoned panko mixture.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 10-12 minutes, until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw. In a bowl, combine shredded cabbage with nonfat Greek yogurt, fresh lime juice, and chopped cilantro. Toss until evenly mixed.

  • 6

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

  • 7

    Flake the baked fish into bite-size pieces and assemble the tacos by layering fish and a generous portion of lime slaw onto each tortilla.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors.