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 yet satisfying fish tacos featuring a crispy, panko-crusted tilapia fillet nestled in warm corn tortillas and topped with a zesty lime-infused cabbage slaw. A perfect balance of textures and tangy flavors makes these tacos a refreshing, guilt-free meal.

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NUTRITION

413kcal
Protein
39.4g
Fat
8.4g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 fillet (5 oz) Tilapia Fillet

2 small Corn Tortillas

1/4 cup Panko Bread Crumbs

1/4 cup Nonfat Greek Yogurt

1 cup Shredded Green Cabbage

2 tbsp Fresh Lime Juice

1/2 tsp Cumin Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry, then season both sides with salt, pepper, and cumin powder.

  • 3

    Lightly press the fillet into the panko bread crumbs to create a crispy coating. Optionally, spray lightly with olive oil.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, nonfat Greek yogurt, and fresh lime juice. Toss until the slaw is well coated; season with salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to soften.

  • 7

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

  • 8

    Serve immediately and enjoy!

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 yet satisfying fish tacos featuring a crispy, panko-crusted tilapia fillet nestled in warm corn tortillas and topped with a zesty lime-infused cabbage slaw. A perfect balance of textures and tangy flavors makes these tacos a refreshing, guilt-free meal.

NUTRITION

413kcal
Protein
39.4g
Fat
8.4g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 fillet (5 oz) Tilapia Fillet

2 small Corn Tortillas

1/4 cup Panko Bread Crumbs

1/4 cup Nonfat Greek Yogurt

1 cup Shredded Green Cabbage

2 tbsp Fresh Lime Juice

1/2 tsp Cumin Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry, then season both sides with salt, pepper, and cumin powder.

  • 3

    Lightly press the fillet into the panko bread crumbs to create a crispy coating. Optionally, spray lightly with olive oil.

  • 4

    Place the coated fillet on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, nonfat Greek yogurt, and fresh lime juice. Toss until the slaw is well coated; season with salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to soften.

  • 7

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

  • 8

    Serve immediately and enjoy!