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 traditional fish tacos with oven-baked, crispy tilapia fillets paired with a refreshing lime cabbage slaw and a soft whole wheat tortilla. Perfectly balanced with vibrant citrus notes and a satisfying crunch, this dish is a flavorful way to meet your protein goals while keeping calories in check.

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NUTRITION

375kcal
Protein
35.2g
Fat
5.7g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1 Whole Wheat Tortilla (8-inch)

1/4 cup Whole Wheat Panko Breadcrumbs

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Chopped Cilantro

Olive Oil Spray

1 tsp Taco Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper; lightly spray with olive oil spray.

  • 2

    Pat the tilapia dry and season both sides with taco seasoning.

  • 3

    Lightly coat the tilapia fillet with olive oil spray and then dredge in whole wheat panko breadcrumbs, ensuring an even layer.

  • 4

    Place the coated tilapia on the prepared baking sheet and bake in the oven for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded green cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss until evenly coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing a portion of the lime slaw onto the tortilla, flake the baked tilapia over the slaw, and optionally drizzle with extra lime juice or a light sprinkle of cilantro.

  • 8

    Serve immediately and enjoy your flavorful, crispy 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 traditional fish tacos with oven-baked, crispy tilapia fillets paired with a refreshing lime cabbage slaw and a soft whole wheat tortilla. Perfectly balanced with vibrant citrus notes and a satisfying crunch, this dish is a flavorful way to meet your protein goals while keeping calories in check.

NUTRITION

375kcal
Protein
35.2g
Fat
5.7g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1 Whole Wheat Tortilla (8-inch)

1/4 cup Whole Wheat Panko Breadcrumbs

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Chopped Cilantro

Olive Oil Spray

1 tsp Taco Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper; lightly spray with olive oil spray.

  • 2

    Pat the tilapia dry and season both sides with taco seasoning.

  • 3

    Lightly coat the tilapia fillet with olive oil spray and then dredge in whole wheat panko breadcrumbs, ensuring an even layer.

  • 4

    Place the coated tilapia on the prepared baking sheet and bake in the oven for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the lime slaw by combining shredded green cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro in a bowl. Toss until evenly coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by placing a portion of the lime slaw onto the tortilla, flake the baked tilapia over the slaw, and optionally drizzle with extra lime juice or a light sprinkle of cilantro.

  • 8

    Serve immediately and enjoy your flavorful, crispy fish tacos.