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, and flavor-packed dinner featuring a golden baked tilapia fillet nestled in warm corn tortillas, topped with a refreshing lime-infused red cabbage slaw and a hint of tangy Greek yogurt dressing. Each bite bursts with crisp textures and zesty aromas, making this dish both nutritious and satisfying.

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NUTRITION

409kcal
Protein
41.2g
Fat
6.1g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

Juice of 1 Lime

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

Olive Oil Spray

Spices (Chili Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine panko breadcrumbs and a pinch each of chili powder, cumin, salt, and pepper.

  • 3

    Lightly spray the tilapia fillet with olive oil spray, then press each side into the breadcrumb mixture to coat evenly.

  • 4

    Place the fish on the prepared tray and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by tossing the shredded red cabbage with lime juice and Greek yogurt in a bowl. Season with a bit of salt and pepper.

  • 6

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

  • 7

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

  • 8

    Serve immediately, garnished with extra lime wedges or fresh cilantro if desired.

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, and flavor-packed dinner featuring a golden baked tilapia fillet nestled in warm corn tortillas, topped with a refreshing lime-infused red cabbage slaw and a hint of tangy Greek yogurt dressing. Each bite bursts with crisp textures and zesty aromas, making this dish both nutritious and satisfying.

NUTRITION

409kcal
Protein
41.2g
Fat
6.1g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Red Cabbage

Juice of 1 Lime

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

Olive Oil Spray

Spices (Chili Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine panko breadcrumbs and a pinch each of chili powder, cumin, salt, and pepper.

  • 3

    Lightly spray the tilapia fillet with olive oil spray, then press each side into the breadcrumb mixture to coat evenly.

  • 4

    Place the fish on the prepared tray and bake for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, prepare the lime slaw by tossing the shredded red cabbage with lime juice and Greek yogurt in a bowl. Season with a bit of salt and pepper.

  • 6

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

  • 7

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

  • 8

    Serve immediately, garnished with extra lime wedges or fresh cilantro if desired.