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 lighter twist on classic tacos with tender baked tilapia coated in a crispy, lightly seasoned crust wrapped in warm corn tortillas. Topped with a refreshing lime slaw accented by a creamy Greek yogurt drizzle and a hint of avocado, this dish delivers a satisfying crunch and zesty bite perfect for any meal.

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NUTRITION

461kcal
Protein
36.6g
Fat
16.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

2 Tbsp Panko Breadcrumbs

1 Tbsp Dry Cornstarch

1 cup Shredded Cabbage

1 Tbsp Nonfat Greek Yogurt

2 Tbsp Lime Juice

1/4 Avocado

1 tsp Olive Oil Cooking Spray

2 Tbsp Chopped Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season lightly with salt and pepper.

  • 3

    In a shallow dish, combine the panko breadcrumbs and dry cornstarch. Lightly coat the tilapia in the mixture by pressing it onto the fish, ensuring an even, thin layer.

  • 4

    Place the coated fish on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 5

    Bake the fish in the preheated oven for about 10-12 minutes or until it flakes easily with a fork.

  • 6

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Season with a pinch of salt and mix well.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side or until pliable.

  • 8

    Assemble the tacos by placing the baked fish on tortillas, then topping with a generous spoonful of lime slaw and slices or chunks of avocado.

  • 9

    Serve immediately and enjoy your crispy, flavorful 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 a lighter twist on classic tacos with tender baked tilapia coated in a crispy, lightly seasoned crust wrapped in warm corn tortillas. Topped with a refreshing lime slaw accented by a creamy Greek yogurt drizzle and a hint of avocado, this dish delivers a satisfying crunch and zesty bite perfect for any meal.

NUTRITION

461kcal
Protein
36.6g
Fat
16.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

2 Tbsp Panko Breadcrumbs

1 Tbsp Dry Cornstarch

1 cup Shredded Cabbage

1 Tbsp Nonfat Greek Yogurt

2 Tbsp Lime Juice

1/4 Avocado

1 tsp Olive Oil Cooking Spray

2 Tbsp Chopped Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season lightly with salt and pepper.

  • 3

    In a shallow dish, combine the panko breadcrumbs and dry cornstarch. Lightly coat the tilapia in the mixture by pressing it onto the fish, ensuring an even, thin layer.

  • 4

    Place the coated fish on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 5

    Bake the fish in the preheated oven for about 10-12 minutes or until it flakes easily with a fork.

  • 6

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Season with a pinch of salt and mix well.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side or until pliable.

  • 8

    Assemble the tacos by placing the baked fish on tortillas, then topping with a generous spoonful of lime slaw and slices or chunks of avocado.

  • 9

    Serve immediately and enjoy your crispy, flavorful fish tacos.