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 lighter fish tacos featuring tender, baked tilapia lightly coated with crunchy panko, nestled in a warm corn tortilla and topped with a refreshing lime-infused cabbage slaw. Perfect for a balanced meal that is both satisfying and vibrant.

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NUTRITION

333kcal
Protein
35.3g
Fat
5.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet (113g)

1/4 cup Panko Bread Crumbs (30g)

1 large Egg White (33g)

1 medium Corn Tortilla (52g)

1 cup Shredded Red Cabbage (89g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tbsp Lime Juice (15g)

1 tbsp Cilantro

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the egg white. In another shallow dish, spread out the panko breadcrumbs.

  • 3

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

  • 4

    Bake the fish for 12-15 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, combine the shredded red cabbage, Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss to coat evenly and season with a pinch of salt and pepper.

  • 6

    Warm the corn tortilla in a dry skillet for about 30 seconds per side.

  • 7

    Assemble the tacos by placing pieces of baked fish on the tortilla and topping with a generous serving of the lime slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with a refreshing twist.

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 lighter fish tacos featuring tender, baked tilapia lightly coated with crunchy panko, nestled in a warm corn tortilla and topped with a refreshing lime-infused cabbage slaw. Perfect for a balanced meal that is both satisfying and vibrant.

NUTRITION

333kcal
Protein
35.3g
Fat
5.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet (113g)

1/4 cup Panko Bread Crumbs (30g)

1 large Egg White (33g)

1 medium Corn Tortilla (52g)

1 cup Shredded Red Cabbage (89g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tbsp Lime Juice (15g)

1 tbsp Cilantro

PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the egg white. In another shallow dish, spread out the panko breadcrumbs.

  • 3

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

  • 4

    Bake the fish for 12-15 minutes or until it flakes easily with a fork.

  • 5

    While the fish bakes, combine the shredded red cabbage, Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss to coat evenly and season with a pinch of salt and pepper.

  • 6

    Warm the corn tortilla in a dry skillet for about 30 seconds per side.

  • 7

    Assemble the tacos by placing pieces of baked fish on the tortilla and topping with a generous serving of the lime slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with a refreshing twist.