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 featuring crispy baked tilapia encrusted in light panko breadcrumbs paired with a zesty lime slaw. This dish delivers a satisfying crunch from the golden fish, balanced with the refreshing tang of cabbage, carrot, and lime, wrapped in soft corn tortillas.

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NUTRITION

336kcal
Protein
36.9g
Fat
6.9g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 tbsp Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillets dry with a paper towel. Lightly season with salt, pepper, and any preferred spices.

  • 3

    Dredge the fillets in panko breadcrumbs, pressing gently so the crumbs adhere evenly.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is golden and crispy.

  • 5

    Meanwhile, prepare the lime slaw by combining shredded cabbage, shredded carrot, nonfat Greek yogurt, lime juice, and chopped fresh cilantro in a bowl. Mix well to achieve a balanced flavor.

  • 6

    Warm the corn tortillas either in a dry skillet for a few seconds on each side or wrapped in a damp cloth in the microwave.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.

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 featuring crispy baked tilapia encrusted in light panko breadcrumbs paired with a zesty lime slaw. This dish delivers a satisfying crunch from the golden fish, balanced with the refreshing tang of cabbage, carrot, and lime, wrapped in soft corn tortillas.

NUTRITION

336kcal
Protein
36.9g
Fat
6.9g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

2 tbsp Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillets dry with a paper towel. Lightly season with salt, pepper, and any preferred spices.

  • 3

    Dredge the fillets in panko breadcrumbs, pressing gently so the crumbs adhere evenly.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish is opaque and the coating is golden and crispy.

  • 5

    Meanwhile, prepare the lime slaw by combining shredded cabbage, shredded carrot, nonfat Greek yogurt, lime juice, and chopped fresh cilantro in a bowl. Mix well to achieve a balanced flavor.

  • 6

    Warm the corn tortillas either in a dry skillet for a few seconds on each side or wrapped in a damp cloth in the microwave.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.