Crispy Baked Fish Tacos with Citrus Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Citrus Slaw

Enjoy a vibrant twist on classic tacos with flaky baked tilapia, perfectly crisped in a light whole wheat panko coating, nestled in soft corn tortillas and topped with a refreshing, tangy citrus slaw. Each bite brings a burst of lime-infused crunch complemented by the delicate flavors of fish, making it a satisfying yet light meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
30.3g
Fat
9.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Whole Wheat Panko Bread Crumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil Spray

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and season with salt and pepper.

  • 3

    Coat the fillets lightly with the whole wheat panko breadcrumbs, pressing them gently onto the surface.

  • 4

    Place the breaded fish on the prepared baking sheet and spray lightly with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, combine shredded cabbage and carrot in a bowl. Add lime juice and a pinch of salt, mixing well to create a refreshing citrus slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 8

    Assemble the tacos by layering pieces of baked fish on each tortilla and topping with a generous spoonful of citrus slaw.

  • 9

    Serve immediately while warm and enjoy the bright flavors and satisfying crunch.

Crispy Baked Fish Tacos with Citrus Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Citrus Slaw

Enjoy a vibrant twist on classic tacos with flaky baked tilapia, perfectly crisped in a light whole wheat panko coating, nestled in soft corn tortillas and topped with a refreshing, tangy citrus slaw. Each bite brings a burst of lime-infused crunch complemented by the delicate flavors of fish, making it a satisfying yet light meal.

NUTRITION

346kcal
Protein
30.3g
Fat
9.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Whole Wheat Panko Bread Crumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil Spray

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and season with salt and pepper.

  • 3

    Coat the fillets lightly with the whole wheat panko breadcrumbs, pressing them gently onto the surface.

  • 4

    Place the breaded fish on the prepared baking sheet and spray lightly with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, combine shredded cabbage and carrot in a bowl. Add lime juice and a pinch of salt, mixing well to create a refreshing citrus slaw.

  • 7

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 8

    Assemble the tacos by layering pieces of baked fish on each tortilla and topping with a generous spoonful of citrus slaw.

  • 9

    Serve immediately while warm and enjoy the bright flavors and satisfying crunch.