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 and zesty crispy baked fish tacos served with a refreshing lime slaw. Perfectly seasoned tilapia is coated in a crunchy panko and egg white mixture, then baked to perfection. The tangy slaw, made with shredded cabbage and carrots tossed in a lively lime dressing, adds the perfect balance. A delightful meal that satisfies without compromising on fresh flavors and wholesome ingredients.

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NUTRITION

329kcal
Protein
33.4g
Fat
7.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Light Mayonnaise

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Spices: Cumin, Paprika, Salt, Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white, panko breadcrumbs, and a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Lightly pat the tilapia fillets dry and dredge them in the breadcrumb mixture, ensuring an even, crispy coating.

  • 4

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

  • 5

    In the meantime, combine the shredded cabbage and carrots in a bowl. Add light mayonnaise, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss to mix well and form the lime slaw.

  • 6

    Warm the corn tortillas either in a dry skillet or in the oven for a few minutes until pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish on each tortilla, then topping with a generous scoop of lime slaw.

  • 8

    Serve immediately and enjoy your light, crispy fish tacos with a burst of refreshing lime flavor.

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 and zesty crispy baked fish tacos served with a refreshing lime slaw. Perfectly seasoned tilapia is coated in a crunchy panko and egg white mixture, then baked to perfection. The tangy slaw, made with shredded cabbage and carrots tossed in a lively lime dressing, adds the perfect balance. A delightful meal that satisfies without compromising on fresh flavors and wholesome ingredients.

NUTRITION

329kcal
Protein
33.4g
Fat
7.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Light Mayonnaise

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Spices: Cumin, Paprika, Salt, Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the egg white, panko breadcrumbs, and a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Lightly pat the tilapia fillets dry and dredge them in the breadcrumb mixture, ensuring an even, crispy coating.

  • 4

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

  • 5

    In the meantime, combine the shredded cabbage and carrots in a bowl. Add light mayonnaise, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss to mix well and form the lime slaw.

  • 6

    Warm the corn tortillas either in a dry skillet or in the oven for a few minutes until pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish on each tortilla, then topping with a generous scoop of lime slaw.

  • 8

    Serve immediately and enjoy your light, crispy fish tacos with a burst of refreshing lime flavor.