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 and flavorful fish tacos featuring a crispy, baked tilapia fillet paired with a zesty lime-infused cabbage slaw. The delicate crunch of panko-coated fish, soft corn tortillas, and the refreshing tang of lime blend together to create a dish that's both satisfying and balanced.

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NUTRITION

348kcal
Protein
37.2g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 tbsp Panko Breadcrumbs

2 small Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Lightly brush the tilapia fillet with olive oil and coat evenly with panko breadcrumbs. Place the fillet on the baking sheet.

  • 3

    Bake the fish for 12-15 minutes, or until it is cooked through and the coating is crisp.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, shredded carrot, Greek yogurt, and lime juice in a bowl. Season lightly with salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into chunks, placing the fish onto the tortillas, and topping with a generous serving of lime slaw.

  • 7

    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 these light and flavorful fish tacos featuring a crispy, baked tilapia fillet paired with a zesty lime-infused cabbage slaw. The delicate crunch of panko-coated fish, soft corn tortillas, and the refreshing tang of lime blend together to create a dish that's both satisfying and balanced.

NUTRITION

348kcal
Protein
37.2g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 tbsp Panko Breadcrumbs

2 small Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Lightly brush the tilapia fillet with olive oil and coat evenly with panko breadcrumbs. Place the fillet on the baking sheet.

  • 3

    Bake the fish for 12-15 minutes, or until it is cooked through and the coating is crisp.

  • 4

    While the fish is baking, prepare the lime slaw by combining shredded cabbage, shredded carrot, Greek yogurt, and lime juice in a bowl. Season lightly with salt and pepper to taste.

  • 5

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

  • 6

    Assemble the tacos by flaking the baked fish into chunks, placing the fish onto the tortillas, and topping with a generous serving of lime slaw.

  • 7

    Serve immediately and enjoy your crispy, flavorful fish tacos.