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 vibrant fish tacos featuring flaky baked tilapia with a crispy whole wheat breadcrumb coating, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw and a dollop of creamy Greek yogurt. Perfect for a balanced lunch or dinner that brings together a delightful crunch and zesty burst of flavor.

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NUTRITION

290kcal
Protein
33.6g
Fat
4.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

2 cups shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 Lime

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry with paper towels. Season both sides lightly with salt and pepper.

  • 3

    Press the tilapia fillets into the whole wheat breadcrumbs, ensuring an even coating. Lightly spray the top with olive oil spray to help the breadcrumbs crisp up in the oven.

  • 4

    Place the breaded fillets on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded cabbage with nonfat Greek yogurt. Squeeze the juice of one lime over the mixture, season with salt and pepper to taste, and toss until evenly coated.

  • 6

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

  • 7

    Assemble the tacos by placing a piece of crispy baked fish on each tortilla and topping with a generous amount of lime slaw.

  • 8

    Serve immediately and enjoy your fresh, zesty, and crispy 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 these light and vibrant fish tacos featuring flaky baked tilapia with a crispy whole wheat breadcrumb coating, nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw and a dollop of creamy Greek yogurt. Perfect for a balanced lunch or dinner that brings together a delightful crunch and zesty burst of flavor.

NUTRITION

290kcal
Protein
33.6g
Fat
4.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Breadcrumbs

2 Corn Tortillas

2 cups shredded Cabbage

1/4 cup Nonfat Greek Yogurt

1 Lime

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry with paper towels. Season both sides lightly with salt and pepper.

  • 3

    Press the tilapia fillets into the whole wheat breadcrumbs, ensuring an even coating. Lightly spray the top with olive oil spray to help the breadcrumbs crisp up in the oven.

  • 4

    Place the breaded fillets on the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the lime slaw. In a bowl, combine the shredded cabbage with nonfat Greek yogurt. Squeeze the juice of one lime over the mixture, season with salt and pepper to taste, and toss until evenly coated.

  • 6

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

  • 7

    Assemble the tacos by placing a piece of crispy baked fish on each tortilla and topping with a generous amount of lime slaw.

  • 8

    Serve immediately and enjoy your fresh, zesty, and crispy fish tacos.