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 yet satisfying fish tacos featuring perfectly baked, crispy tilapia fillets paired with a refreshing lime-infused slaw. A balanced combination of flaky fish, crunchy cabbage, and warm corn tortillas creates a dish that is both nutritious and delicious.

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NUTRITION

403kcal
Protein
40.8g
Fat
5.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet (approx. 140g)

2 Corn Tortillas (approx. 50g total)

1/4 cup Panko Breadcrumbs (approx. 30g)

1 Egg White

1/2 cup Shredded Cabbage

2 tbsp Non-fat Greek Yogurt

Juice of 1 Lime

2 tbsp Fresh Cilantro

Spices (Cumin, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, whisk the egg white. In a separate plate, mix the panko breadcrumbs with a pinch of cumin, salt, and pepper.

  • 3

    Dip the tilapia fillets in the egg white, then coat evenly with the spiced panko breadcrumbs.

  • 4

    Place the coated fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage, non-fat Greek yogurt, lime juice, and fresh cilantro in a bowl. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy fish on each tortilla, topping with a generous spoonful of lime slaw. Serve immediately.

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 yet satisfying fish tacos featuring perfectly baked, crispy tilapia fillets paired with a refreshing lime-infused slaw. A balanced combination of flaky fish, crunchy cabbage, and warm corn tortillas creates a dish that is both nutritious and delicious.

NUTRITION

403kcal
Protein
40.8g
Fat
5.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet (approx. 140g)

2 Corn Tortillas (approx. 50g total)

1/4 cup Panko Breadcrumbs (approx. 30g)

1 Egg White

1/2 cup Shredded Cabbage

2 tbsp Non-fat Greek Yogurt

Juice of 1 Lime

2 tbsp Fresh Cilantro

Spices (Cumin, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, whisk the egg white. In a separate plate, mix the panko breadcrumbs with a pinch of cumin, salt, and pepper.

  • 3

    Dip the tilapia fillets in the egg white, then coat evenly with the spiced panko breadcrumbs.

  • 4

    Place the coated fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish is baking, prepare the lime slaw by combining the shredded cabbage, non-fat Greek yogurt, lime juice, and fresh cilantro in a bowl. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the tacos by placing pieces of crispy fish on each tortilla, topping with a generous spoonful of lime slaw. Serve immediately.