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 guilt-free, crunchy fish tacos bursting with flavor and texture. Tender baked tilapia is lightly breaded for a crisp exterior and paired with a zesty lime cabbage slaw, all wrapped in soft corn tortillas—a delicate balance of spice, freshness, and heart-healthy ingredients.

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NUTRITION

339kcal
Protein
31g
Fat
8.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Small Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

2 tbsp Plain Non-Fat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the tilapia fillets on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.

  • 3

    Coat the fish lightly with panko breadcrumbs. For extra crunch, press the breadcrumbs onto the fillets, ensuring an even layer.

  • 4

    Bake the fish in the oven for 10-12 minutes, or until it flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, Greek yogurt, and fresh lime juice. Toss until the slaw is evenly coated. Season with salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

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

  • 8

    Serve immediately and enjoy these vibrant, 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 guilt-free, crunchy fish tacos bursting with flavor and texture. Tender baked tilapia is lightly breaded for a crisp exterior and paired with a zesty lime cabbage slaw, all wrapped in soft corn tortillas—a delicate balance of spice, freshness, and heart-healthy ingredients.

NUTRITION

339kcal
Protein
31g
Fat
8.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Small Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup shredded Green Cabbage

2 tbsp Plain Non-Fat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the tilapia fillets on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.

  • 3

    Coat the fish lightly with panko breadcrumbs. For extra crunch, press the breadcrumbs onto the fillets, ensuring an even layer.

  • 4

    Bake the fish in the oven for 10-12 minutes, or until it flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, Greek yogurt, and fresh lime juice. Toss until the slaw is evenly coated. Season with salt and pepper to taste.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a few minutes.

  • 7

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

  • 8

    Serve immediately and enjoy these vibrant, crispy fish tacos.