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 vibrant twist on classic fish tacos featuring tender, baked white fish with a light, crispy coating paired with a refreshing lime-infused cabbage slaw. Perfectly balanced for a nutritious meal, this dish delivers crisp textures, zesty flavors, and satisfying protein.

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NUTRITION

342kcal
Protein
35.5g
Fat
10.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Corn Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1/2 cup Shredded Green Cabbage

1/4 medium Carrot, shredded

2 Tbsp Lime Juice

1 Tbsp Non-Fat Greek Yogurt

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white. In another, mix panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Dip the tilapia fillet first in the egg white, then coat evenly in the panko breadcrumbs.

  • 4

    Place the fish on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a medium bowl, combine shredded cabbage, shredded carrot, lime juice, and Greek yogurt. Mix well to form the lime slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish onto the tortilla, topping with a generous spoonful of lime slaw, and garnishing with sliced avocado.

  • 8

    Serve immediately and enjoy your light, 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 a vibrant twist on classic fish tacos featuring tender, baked white fish with a light, crispy coating paired with a refreshing lime-infused cabbage slaw. Perfectly balanced for a nutritious meal, this dish delivers crisp textures, zesty flavors, and satisfying protein.

NUTRITION

342kcal
Protein
35.5g
Fat
10.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Corn Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1/2 cup Shredded Green Cabbage

1/4 medium Carrot, shredded

2 Tbsp Lime Juice

1 Tbsp Non-Fat Greek Yogurt

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white. In another, mix panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Dip the tilapia fillet first in the egg white, then coat evenly in the panko breadcrumbs.

  • 4

    Place the fish on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a medium bowl, combine shredded cabbage, shredded carrot, lime juice, and Greek yogurt. Mix well to form the lime slaw.

  • 6

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

  • 7

    Assemble the tacos by placing a portion of the baked fish onto the tortilla, topping with a generous spoonful of lime slaw, and garnishing with sliced avocado.

  • 8

    Serve immediately and enjoy your light, flavorful fish tacos.