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 these light and flavorful fish tacos featuring crispy baked tilapia paired with a refreshing lime-infused cabbage slaw. The dish balances crunchy textures with zesty citrus notes, making it a perfect option for a satisfying yet lean meal.

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NUTRITION

331kcal
Protein
31.3g
Fat
4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 Lime

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Pat the tilapia fillet dry and press it into the panko breadcrumbs to evenly coat both sides.

  • 4

    Place the coated fillet on the prepared baking sheet. Lightly spray the top with olive oil to help with browning.

  • 5

    Bake the fish in the preheated oven for 10-12 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded cabbage and carrots.

  • 7

    Add nonfat Greek yogurt and squeeze in the fresh lime juice. Toss until the slaw is well coated and season with salt and pepper to taste.

  • 8

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

  • 9

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous serving of lime slaw.

  • 10

    Serve immediately and enjoy your light, crispy, and zesty 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 these light and flavorful fish tacos featuring crispy baked tilapia paired with a refreshing lime-infused cabbage slaw. The dish balances crunchy textures with zesty citrus notes, making it a perfect option for a satisfying yet lean meal.

NUTRITION

331kcal
Protein
31.3g
Fat
4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 Lime

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Pat the tilapia fillet dry and press it into the panko breadcrumbs to evenly coat both sides.

  • 4

    Place the coated fillet on the prepared baking sheet. Lightly spray the top with olive oil to help with browning.

  • 5

    Bake the fish in the preheated oven for 10-12 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded cabbage and carrots.

  • 7

    Add nonfat Greek yogurt and squeeze in the fresh lime juice. Toss until the slaw is well coated and season with salt and pepper to taste.

  • 8

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

  • 9

    Assemble the tacos by placing pieces of baked fish onto each tortilla and topping with a generous serving of lime slaw.

  • 10

    Serve immediately and enjoy your light, crispy, and zesty fish tacos.