Crispy Baked Fish Tacos

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

Crispy Baked Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos

Enjoy these light and crispy baked fish tacos featuring tender, flaky tilapia with a crunchy panko coating, served in a warm whole wheat tortilla with a refreshing cabbage slaw and a zesty Greek yogurt lime sauce.

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NUTRITION

383kcal
Protein
33.5g
Fat
7g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla (approx 50g)

1/4 cup Panko Breadcrumbs

2 tbsp Nonfat Greek Yogurt

1/2 cup Shredded Cabbage

1 tbsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry. Lightly spray or brush it with olive oil and season with salt, pepper, and your favorite taco spices.

  • 3

    Dredge the fish gently in panko breadcrumbs to coat evenly.

  • 4

    Place the coated fish 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, mix the nonfat Greek yogurt with lime juice to create a tangy sauce, and toss the shredded cabbage with a pinch of salt.

  • 6

    Warm the whole wheat tortilla briefly in the oven or on a skillet.

  • 7

    Assemble your tacos by placing a piece of baked fish on the tortilla, topping it with cabbage slaw, and drizzling the yogurt lime sauce over the top.

  • 8

    Serve immediately and enjoy your light, crispy baked fish tacos.

Crispy Baked Fish Tacos

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

Crispy Baked Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos

Enjoy these light and crispy baked fish tacos featuring tender, flaky tilapia with a crunchy panko coating, served in a warm whole wheat tortilla with a refreshing cabbage slaw and a zesty Greek yogurt lime sauce.

NUTRITION

383kcal
Protein
33.5g
Fat
7g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla (approx 50g)

1/4 cup Panko Breadcrumbs

2 tbsp Nonfat Greek Yogurt

1/2 cup Shredded Cabbage

1 tbsp Lime Juice

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry. Lightly spray or brush it with olive oil and season with salt, pepper, and your favorite taco spices.

  • 3

    Dredge the fish gently in panko breadcrumbs to coat evenly.

  • 4

    Place the coated fish 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, mix the nonfat Greek yogurt with lime juice to create a tangy sauce, and toss the shredded cabbage with a pinch of salt.

  • 6

    Warm the whole wheat tortilla briefly in the oven or on a skillet.

  • 7

    Assemble your tacos by placing a piece of baked fish on the tortilla, topping it with cabbage slaw, and drizzling the yogurt lime sauce over the top.

  • 8

    Serve immediately and enjoy your light, crispy baked fish tacos.