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 a lighter twist on classic tacos with tender, baked tilapia fillets, lightly breaded for a satisfying crunch, nestled in warm corn tortillas and topped with a zesty cabbage slaw and a cool Greek yogurt sauce. This dish delivers vibrant flavors and textures, perfect for a balanced meal any time of day.

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NUTRITION

343kcal
Protein
35.1g
Fat
4.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1/2 Lime

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the tilapia fillets dry and season with salt and pepper. Lightly press the fillets into the panko breadcrumbs to coat evenly.

  • 3

    Place the breaded tilapia on the prepared baking sheet and bake for approximately 12-15 minutes until the fish is cooked through and lightly crisp on the outside.

  • 4

    While the fish bakes, prepare the cabbage slaw by placing the shredded cabbage in a bowl. Squeeze in the juice of half a lime and toss with a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or in the microwave for about 20 seconds until they are soft and pliable.

  • 6

    In a small bowl, combine the nonfat Greek yogurt with a little extra lime juice and a dash of salt to create a tangy sauce.

  • 7

    Assemble the tacos by placing pieces of baked tilapia onto each tortilla, topping with a generous portion of cabbage slaw, and drizzling the yogurt sauce over the top.

  • 8

    Serve immediately and enjoy your 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 a lighter twist on classic tacos with tender, baked tilapia fillets, lightly breaded for a satisfying crunch, nestled in warm corn tortillas and topped with a zesty cabbage slaw and a cool Greek yogurt sauce. This dish delivers vibrant flavors and textures, perfect for a balanced meal any time of day.

NUTRITION

343kcal
Protein
35.1g
Fat
4.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

1/2 Lime

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the tilapia fillets dry and season with salt and pepper. Lightly press the fillets into the panko breadcrumbs to coat evenly.

  • 3

    Place the breaded tilapia on the prepared baking sheet and bake for approximately 12-15 minutes until the fish is cooked through and lightly crisp on the outside.

  • 4

    While the fish bakes, prepare the cabbage slaw by placing the shredded cabbage in a bowl. Squeeze in the juice of half a lime and toss with a pinch of salt.

  • 5

    Warm the corn tortillas in a dry skillet or in the microwave for about 20 seconds until they are soft and pliable.

  • 6

    In a small bowl, combine the nonfat Greek yogurt with a little extra lime juice and a dash of salt to create a tangy sauce.

  • 7

    Assemble the tacos by placing pieces of baked tilapia onto each tortilla, topping with a generous portion of cabbage slaw, and drizzling the yogurt sauce over the top.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos.