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 lighter twist on classic fish tacos with baked, crispy tilapia fillets, fresh lime-infused cabbage slaw, warm corn tortillas, and a touch of creamy Greek yogurt. The vibrant flavors mingle to create a satisfying meal that’s both flavorful and balanced.

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NUTRITION

341kcal
Protein
36.4g
Fat
7.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

4 tbsp Nonfat Greek Yogurt

1/8 Avocado

1/4 cup Panko Breadcrumbs

1 tbsp Lime Juice

Seasonings to taste (Salt, Black Pepper, Cumin, Paprika)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the tilapia fillet with salt, black pepper, cumin, and paprika. Dredge the fish in panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the coated fish on the baking sheet and bake for 10-12 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 4

    While the fish bakes, combine the shredded cabbage with lime juice and a pinch of salt. Stir in the Greek yogurt to create a creamy, tangy slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the tacos by placing chunks of baked fish on each tortilla, topping with a generous serving of lime slaw, and finishing with a few slices of avocado.

  • 7

    Serve immediately and enjoy these crispy, zesty 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 lighter twist on classic fish tacos with baked, crispy tilapia fillets, fresh lime-infused cabbage slaw, warm corn tortillas, and a touch of creamy Greek yogurt. The vibrant flavors mingle to create a satisfying meal that’s both flavorful and balanced.

NUTRITION

341kcal
Protein
36.4g
Fat
7.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

4 tbsp Nonfat Greek Yogurt

1/8 Avocado

1/4 cup Panko Breadcrumbs

1 tbsp Lime Juice

Seasonings to taste (Salt, Black Pepper, Cumin, Paprika)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, season the tilapia fillet with salt, black pepper, cumin, and paprika. Dredge the fish in panko breadcrumbs, pressing gently to adhere.

  • 3

    Place the coated fish on the baking sheet and bake for 10-12 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 4

    While the fish bakes, combine the shredded cabbage with lime juice and a pinch of salt. Stir in the Greek yogurt to create a creamy, tangy slaw.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the tacos by placing chunks of baked fish on each tortilla, topping with a generous serving of lime slaw, and finishing with a few slices of avocado.

  • 7

    Serve immediately and enjoy these crispy, zesty fish tacos.