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 balance of flavors with these crispy baked fish tacos featuring succulent tilapia fillets lightly breaded in whole wheat breadcrumbs, nestled in warm corn tortillas and topped with a refreshing, tangy lime slaw. The dish offers a perfect blend of textures from the crispy exterior of the fish to the crunchy cabbage slaw, making it as delightful to the palate as it is balanced for your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
37.6g
Fat
5.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1 medium Shredded Carrot

2 tbsp Non-Fat Greek Yogurt

2 tbsp Lime Juice

Olive Oil Spray

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

    Pat the tilapia fillet dry with paper towels. Lightly spray with olive oil.

  • 3

    Coat the fish evenly with whole wheat breadcrumbs by pressing the crumbs onto both sides.

  • 4

    Place the breadcrumb-coated fish onto the prepared baking sheet and bake for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by mixing shredded cabbage and shredded carrot in a bowl. Stir in the non-fat Greek yogurt and lime juice until well combined.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

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

  • 8

    Serve immediately and enjoy a crisp, flavorful meal.

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 balance of flavors with these crispy baked fish tacos featuring succulent tilapia fillets lightly breaded in whole wheat breadcrumbs, nestled in warm corn tortillas and topped with a refreshing, tangy lime slaw. The dish offers a perfect blend of textures from the crispy exterior of the fish to the crunchy cabbage slaw, making it as delightful to the palate as it is balanced for your nutritional goals.

NUTRITION

397kcal
Protein
37.6g
Fat
5.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1 medium Shredded Carrot

2 tbsp Non-Fat Greek Yogurt

2 tbsp Lime Juice

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry with paper towels. Lightly spray with olive oil.

  • 3

    Coat the fish evenly with whole wheat breadcrumbs by pressing the crumbs onto both sides.

  • 4

    Place the breadcrumb-coated fish onto the prepared baking sheet and bake for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by mixing shredded cabbage and shredded carrot in a bowl. Stir in the non-fat Greek yogurt and lime juice until well combined.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

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

  • 8

    Serve immediately and enjoy a crisp, flavorful meal.