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

Savor these crispy baked fish tacos featuring lightly breaded tilapia paired with a refreshing lime slaw. Each bite is a delightful mix of crunchy textures, tangy citrus, and warm corn tortillas, making it a vibrant, well-balanced meal.

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NUTRITION

384kcal
Protein
31.4g
Fat
11.7g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1/2 tbsp Olive Oil

1 Lime

1 tbsp chopped Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillets with salt and pepper. Lightly brush or spray with olive oil.

  • 3

    Coat the tilapia evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded fish on the baking sheet and bake for about 12-15 minutes until the fish flakes easily and the coating is golden brown.

  • 5

    While the fish bakes, prepare the lime slaw by tossing the shredded green cabbage with Greek yogurt, a squeeze of lime juice, chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry pan for about 30 seconds on each side.

  • 7

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

  • 8

    Finish with an extra squeeze of lime over the top and serve 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

Savor these crispy baked fish tacos featuring lightly breaded tilapia paired with a refreshing lime slaw. Each bite is a delightful mix of crunchy textures, tangy citrus, and warm corn tortillas, making it a vibrant, well-balanced meal.

NUTRITION

384kcal
Protein
31.4g
Fat
11.7g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Greek Yogurt

1/2 tbsp Olive Oil

1 Lime

1 tbsp chopped Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillets with salt and pepper. Lightly brush or spray with olive oil.

  • 3

    Coat the tilapia evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded fish on the baking sheet and bake for about 12-15 minutes until the fish flakes easily and the coating is golden brown.

  • 5

    While the fish bakes, prepare the lime slaw by tossing the shredded green cabbage with Greek yogurt, a squeeze of lime juice, chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry pan for about 30 seconds on each side.

  • 7

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

  • 8

    Finish with an extra squeeze of lime over the top and serve immediately.