YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Lime Slaw
Enjoy these light and crispy baked fish tacos featuring a perfectly seasoned tilapia fillet lightly coated in panko breadcrumbs, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw and a hint of creamy avocado. This dish offers a satisfying crunch and a burst of zesty flavors that make it both delicious and balanced.
INGREDIENTS
6 oz Tilapia Fillet
1/4 cup Panko Breadcrumbs
2 Corn Tortillas
1 cup Shredded Napa Cabbage
2 tbsp Non-Fat Greek Yogurt
1/4 Avocado
2 tbsp Lime Juice
Seasonings to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the tilapia fillet dry and coat it evenly with the panko breadcrumbs. Season both sides with salt, pepper, and chili powder.
Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.
In a bowl, combine shredded Napa cabbage, Greek yogurt, lime juice, and a pinch of salt and pepper. Mix well to create the lime slaw.
Warm the corn tortillas on a dry skillet or directly over a low flame for a few seconds each side.
Assemble the tacos by placing pieces of baked fish onto the tortillas, topping each with a generous spoonful of lime slaw and slices or chunks of avocado.
Serve immediately and enjoy these crispy, zesty fish tacos.