Name: Crispy Baked Fish Tacos with Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tilapia Fillet; 2 Corn Tortillas; 1/4 cup Panko Breadcrumbs; 1 cup Shredded Green Cabbage; 2 tbsp Nonfat Greek Yogurt; 2 tbsp Lime Juice; 1 tsp Olive Oil; 1 tsp Chili Powder; 1 tsp Garlic Powder; Pinch of Salt

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 Lime Slaw

Enjoy a vibrant twist on traditional tacos with tender, flaky baked tilapia lightly coated in crispy panko and perfectly paired with a refreshing lime cabbage slaw. These tacos offer a flavorful crunch and a zesty finish, making them a delightful and healthy dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.8g

Fat

11.8g

Carbs

52.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

2 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
In a shallow dish, combine the panko breadcrumbs, chili powder, garlic powder, and a pinch of salt.
3
Pat the tilapia fillets dry, then lightly coat with olive oil before dredging in the breadcrumb mixture to ensure an even, crispy exterior.
4
Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes or until the fish easily flakes with a fork.
5
Meanwhile, in a bowl, mix the shredded cabbage with Greek yogurt and lime juice. Stir well to combine; adjust seasoning if necessary.
6
Warm the corn tortillas in a dry skillet or in the oven for a few minutes until pliable.
7
To assemble, flake the baked fish onto each tortilla and top with a generous serving of the lime slaw.
8
Serve immediately and enjoy these crunchy, zesty tacos.