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 flavorful fish tacos featuring a crispy, herb-seasoned baked white fish nestled in soft corn tortillas, topped with a refreshing lime-infused cabbage slaw. Perfectly balanced in protein and calories, these tacos deliver a satisfying crunch and bright, zesty finish ideal for a nutritious dinner.

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NUTRITION

352kcal
Protein
37.5g
Fat
4.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and lightly coat it with a drizzle of lime juice, then dredge it in the breadcrumb mixture to evenly coat.

  • 4

    Place the coated fish on the prepared baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage with the remaining lime juice and nonfat Greek yogurt to create a light, tangy slaw.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy your nutritious, 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 these light yet flavorful fish tacos featuring a crispy, herb-seasoned baked white fish nestled in soft corn tortillas, topped with a refreshing lime-infused cabbage slaw. Perfectly balanced in protein and calories, these tacos deliver a satisfying crunch and bright, zesty finish ideal for a nutritious dinner.

NUTRITION

352kcal
Protein
37.5g
Fat
4.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1/2 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillet dry and lightly coat it with a drizzle of lime juice, then dredge it in the breadcrumb mixture to evenly coat.

  • 4

    Place the coated fish on the prepared baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage with the remaining lime juice and nonfat Greek yogurt to create a light, tangy slaw.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy your nutritious, crispy baked fish tacos.