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 with lightly crispy baked tilapia, served in a warm corn tortilla and topped with a refreshing lime-infused cabbage slaw. This dish packs a delightful crunch paired with zesty flavors, making it a perfect balanced meal.

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NUTRITION

366kcal
Protein
36.1g
Fat
9.2g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

1 Corn Tortilla

1/3 cup Panko Breadcrumbs

2 cups Coleslaw Mix (Cabbage & Carrots)

2 tbsp Non-fat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, place the panko breadcrumbs. Lightly spray the tilapia fillet with olive oil spray on both sides, then press it into the panko until well-coated.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining the coleslaw mix with the Greek yogurt and fresh lime juice in a bowl. Toss until the vegetables are evenly coated.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 30 seconds.

  • 6

    Assemble the tacos by placing pieces of the crispy baked tilapia onto the tortilla and topping it with a generous serving of lime slaw. Serve immediately.

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 with lightly crispy baked tilapia, served in a warm corn tortilla and topped with a refreshing lime-infused cabbage slaw. This dish packs a delightful crunch paired with zesty flavors, making it a perfect balanced meal.

NUTRITION

366kcal
Protein
36.1g
Fat
9.2g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tilapia Fillet

1 Corn Tortilla

1/3 cup Panko Breadcrumbs

2 cups Coleslaw Mix (Cabbage & Carrots)

2 tbsp Non-fat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, place the panko breadcrumbs. Lightly spray the tilapia fillet with olive oil spray on both sides, then press it into the panko until well-coated.

  • 3

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

  • 4

    While the fish bakes, prepare the lime slaw by combining the coleslaw mix with the Greek yogurt and fresh lime juice in a bowl. Toss until the vegetables are evenly coated.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for about 30 seconds.

  • 6

    Assemble the tacos by placing pieces of the crispy baked tilapia onto the tortilla and topping it with a generous serving of lime slaw. Serve immediately.