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 light, crispy fish taco featuring oven-baked tilapia coated in a delicate crunch of panko and egg white. Paired with a refreshing lime-infused cabbage slaw and warm corn tortillas, this dish delivers a satisfying fusion of textures and bright citrus notes, perfect for a healthy and delicious meal.

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NUTRITION

405kcal
Protein
39.8g
Fat
6.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another plate, spread the panko breadcrumbs.

  • 3

    Dip the tilapia fillet pieces into the egg white, then coat evenly with panko breadcrumbs. Place the breaded fish on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and the coating turns golden and crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Mix until well combined.

  • 6

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

  • 7

    Assemble the tacos by placing a piece of crispy baked fish onto each tortilla, topping generously with the lime slaw, and serving 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 a light, crispy fish taco featuring oven-baked tilapia coated in a delicate crunch of panko and egg white. Paired with a refreshing lime-infused cabbage slaw and warm corn tortillas, this dish delivers a satisfying fusion of textures and bright citrus notes, perfect for a healthy and delicious meal.

NUTRITION

405kcal
Protein
39.8g
Fat
6.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another plate, spread the panko breadcrumbs.

  • 3

    Dip the tilapia fillet pieces into the egg white, then coat evenly with panko breadcrumbs. Place the breaded fish on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and the coating turns golden and crispy.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Mix until well combined.

  • 6

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

  • 7

    Assemble the tacos by placing a piece of crispy baked fish onto each tortilla, topping generously with the lime slaw, and serving immediately.