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 light yet satisfying dish featuring flaky tilapia fillets coated in a crunchy panko crust paired with tangy lime-infused cabbage slaw. This dish combines vibrant flavors and textures in a healthier twist on classic fish tacos perfect for dinner.

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NUTRITION

336kcal
Protein
34g
Fat
5.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1 Tbsp Lime Juice

Spices to taste (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    Season the tilapia fillets with salt, pepper, chili powder, and garlic powder.

  • 3

    Lightly coat the fillets with a touch of olive oil or cooking spray, then press them into the panko breadcrumbs to evenly coat both sides.

  • 4

    Place the breaded fillets on the baking tray and bake for approximately 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, a pinch of salt, and a dash of cumin in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or microwave briefly.

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw. Serve immediately.

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 light yet satisfying dish featuring flaky tilapia fillets coated in a crunchy panko crust paired with tangy lime-infused cabbage slaw. This dish combines vibrant flavors and textures in a healthier twist on classic fish tacos perfect for dinner.

NUTRITION

336kcal
Protein
34g
Fat
5.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Nonfat Greek Yogurt

1 Tbsp Lime Juice

Spices to taste (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    Season the tilapia fillets with salt, pepper, chili powder, and garlic powder.

  • 3

    Lightly coat the fillets with a touch of olive oil or cooking spray, then press them into the panko breadcrumbs to evenly coat both sides.

  • 4

    Place the breaded fillets on the baking tray and bake for approximately 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, a pinch of salt, and a dash of cumin in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or microwave briefly.

  • 7

    Assemble the tacos by placing a portion of the baked fish on each tortilla and topping with a generous spoonful of lime slaw. Serve immediately.