Crispy Lime-Crusted Fish Tacos

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

Crispy Lime-Crusted Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Lime-Crusted Fish Tacos

Enjoy these light and zesty fish tacos featuring a perfectly seasoned, crispy lime-infused tilapia crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt sauce. A balanced combination of crunch, zest, and creaminess that makes for a satisfying, nutritious meal.

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NUTRITION

305kcal
Protein
32.9g
Fat
4.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Lime (for zest and juice)

2 Corn Tortillas

1/2 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

Olive Oil Cooking Spray

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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. Zest the lime and mix the zest with panko breadcrumbs in a shallow dish.

  • 3

    Spray the tilapia lightly with olive oil cooking spray and press each fillet into the breadcrumb mixture, ensuring an even coating.

  • 4

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

  • 5

    Meanwhile, warm the corn tortillas in a dry skillet or microwave and prepare the slaw by placing shredded cabbage in a bowl.

  • 6

    Mix the nonfat Greek yogurt with a squeeze of lime juice and a pinch of salt to create a creamy sauce.

  • 7

    Assemble the tacos by placing a piece of crispy fish on each tortilla, topping with the cabbage slaw, and drizzling with the yogurt sauce.

  • 8

    Serve immediately with additional lime wedges if desired.

Crispy Lime-Crusted Fish Tacos

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

Crispy Lime-Crusted Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Lime-Crusted Fish Tacos

Enjoy these light and zesty fish tacos featuring a perfectly seasoned, crispy lime-infused tilapia crust, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and tangy Greek yogurt sauce. A balanced combination of crunch, zest, and creaminess that makes for a satisfying, nutritious meal.

NUTRITION

305kcal
Protein
32.9g
Fat
4.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Lime (for zest and juice)

2 Corn Tortillas

1/2 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry. Zest the lime and mix the zest with panko breadcrumbs in a shallow dish.

  • 3

    Spray the tilapia lightly with olive oil cooking spray and press each fillet into the breadcrumb mixture, ensuring an even coating.

  • 4

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

  • 5

    Meanwhile, warm the corn tortillas in a dry skillet or microwave and prepare the slaw by placing shredded cabbage in a bowl.

  • 6

    Mix the nonfat Greek yogurt with a squeeze of lime juice and a pinch of salt to create a creamy sauce.

  • 7

    Assemble the tacos by placing a piece of crispy fish on each tortilla, topping with the cabbage slaw, and drizzling with the yogurt sauce.

  • 8

    Serve immediately with additional lime wedges if desired.