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 vibrant twist on the classic fish taco. Tender tilapia fillets are lightly coated with a crispy panko-egg blend and baked to perfection, then nestled in warm corn tortillas with a refreshing, tangy lime cabbage slaw. Every bite delivers a delightful crunch and a burst of zesty flavor.

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NUTRITION

344kcal
Protein
39.2g
Fat
7.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil Spray

2 tbsp Cilantro

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white. In another small dish, place the panko breadcrumbs.

  • 3

    Dip each tilapia fillet in the egg white, then coat evenly with panko breadcrumbs. Place the fillets on the prepared baking sheet and lightly spray with olive oil.

  • 4

    Bake the fish for 10-12 minutes or until the coating is golden and the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

  • 7

    Assemble the tacos by placing a piece of crispy baked fish on each tortilla and top with a generous spoonful of the lime slaw.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors of your crispy baked fish tacos.

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 vibrant twist on the classic fish taco. Tender tilapia fillets are lightly coated with a crispy panko-egg blend and baked to perfection, then nestled in warm corn tortillas with a refreshing, tangy lime cabbage slaw. Every bite delivers a delightful crunch and a burst of zesty flavor.

NUTRITION

344kcal
Protein
39.2g
Fat
7.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 large Egg White

2 tbsp Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil Spray

2 tbsp Cilantro

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white. In another small dish, place the panko breadcrumbs.

  • 3

    Dip each tilapia fillet in the egg white, then coat evenly with panko breadcrumbs. Place the fillets on the prepared baking sheet and lightly spray with olive oil.

  • 4

    Bake the fish for 10-12 minutes or until the coating is golden and the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

  • 7

    Assemble the tacos by placing a piece of crispy baked fish on each tortilla and top with a generous spoonful of the lime slaw.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors of your crispy baked fish tacos.