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 light yet flavorful meal with perfectly baked, lightly breaded tilapia tucked into warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a touch of creamy Greek yogurt. This dish offers a satisfying crunch and tangy zing, making it a delightful dinner option that’s both nutritious and delicious.

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NUTRITION

377kcal
Protein
36g
Fat
9.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 Tbsp Plain Nonfat Greek Yogurt

1/4 Avocado

1/8 cup Panko Breadcrumbs

2 Tbsp Lime Juice

1 tsp Smoked Paprika

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs, smoked paprika, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillet dry, then lightly coat it with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the breaded tilapia on the prepared baking sheet and bake for 10-12 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded cabbage with lime juice, salt, and pepper.

  • 6

    Warm the corn tortillas on a skillet or in the oven for a few minutes until soft.

  • 7

    Assemble the tacos by layering pieces of baked fish onto the tortillas, topping with a generous portion of lime slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 8

    Serve immediately and enjoy your crispy baked 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 light yet flavorful meal with perfectly baked, lightly breaded tilapia tucked into warm corn tortillas, topped with a refreshing lime-infused cabbage slaw and a touch of creamy Greek yogurt. This dish offers a satisfying crunch and tangy zing, making it a delightful dinner option that’s both nutritious and delicious.

NUTRITION

377kcal
Protein
36g
Fat
9.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 Tbsp Plain Nonfat Greek Yogurt

1/4 Avocado

1/8 cup Panko Breadcrumbs

2 Tbsp Lime Juice

1 tsp Smoked Paprika

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs, smoked paprika, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillet dry, then lightly coat it with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the breaded tilapia on the prepared baking sheet and bake for 10-12 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish bakes, prepare the lime slaw by tossing shredded cabbage with lime juice, salt, and pepper.

  • 6

    Warm the corn tortillas on a skillet or in the oven for a few minutes until soft.

  • 7

    Assemble the tacos by layering pieces of baked fish onto the tortillas, topping with a generous portion of lime slaw, a drizzle of Greek yogurt, and slices of avocado.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos.