Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a light yet satisfying twist on classic fish tacos. Tender tilapia is lightly coated with a crisp panko and egg white batter, then baked to perfection. Wrapped in soft corn tortillas and topped with a vibrant, tangy slaw dressed in lime and non-fat Greek yogurt, these tacos deliver bright flavors and a delightful crunch in every bite.

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NUTRITION

327kcal
Protein
36.6g
Fat
8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 small Corn Tortillas

1 large Egg White

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Non-Fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

Seasonings (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another small dish, pour the panko breadcrumbs and add a pinch of cumin, paprika, salt, and pepper.

  • 3

    Dip the tilapia fillet in the egg white, then dredge it in the spiced panko breadcrumbs to coat evenly.

  • 4

    Place the breaded fish on the prepared baking sheet and lightly spray or drizzle with olive oil.

  • 5

    Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork and the coating is crisp.

  • 6

    While the fish bakes, prepare the zesty slaw by combining the shredded green cabbage, non-fat Greek yogurt, and lime juice in a bowl. Season with a little salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 8

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

Crispy Baked Fish Tacos with Zesty Slaw

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

Crispy Baked Fish Tacos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Slaw

Enjoy a light yet satisfying twist on classic fish tacos. Tender tilapia is lightly coated with a crisp panko and egg white batter, then baked to perfection. Wrapped in soft corn tortillas and topped with a vibrant, tangy slaw dressed in lime and non-fat Greek yogurt, these tacos deliver bright flavors and a delightful crunch in every bite.

NUTRITION

327kcal
Protein
36.6g
Fat
8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 small Corn Tortillas

1 large Egg White

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Non-Fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

Seasonings (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another small dish, pour the panko breadcrumbs and add a pinch of cumin, paprika, salt, and pepper.

  • 3

    Dip the tilapia fillet in the egg white, then dredge it in the spiced panko breadcrumbs to coat evenly.

  • 4

    Place the breaded fish on the prepared baking sheet and lightly spray or drizzle with olive oil.

  • 5

    Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork and the coating is crisp.

  • 6

    While the fish bakes, prepare the zesty slaw by combining the shredded green cabbage, non-fat Greek yogurt, and lime juice in a bowl. Season with a little salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 8

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