Crispy Baked Fish Tacos with Zesty Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying fish tacos featuring tender, baked tilapia with a crunchy panko coating, tucked into warm corn tortillas and topped with a refreshing cabbage slaw dressed in a zesty lime and Greek yogurt blend. This dish is perfect for a nutritious meal that brings together crisp textures and vibrant flavors.

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NUTRITION

473kcal
Protein
40.6g
Fat
11.9g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Green Cabbage, shredded

1/4 cup Non-Fat Greek Yogurt

1/4 Avocado, sliced

1 Tbsp Lime Juice

1 tsp Cumin Powder

1 tsp Chili Powder

Pinch of Salt

Pinch of Black 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 dish, combine the panko breadcrumbs, cumin, chili powder, salt, and pepper.

  • 3

    Pat the tilapia fillets dry and lightly coat each fillet in the breadcrumb mixture. You can lightly spray with olive oil if desired for extra crispiness.

  • 4

    Place the coated tilapia on the prepared baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded green cabbage with lime juice and non-fat Greek yogurt. Adjust seasoning to taste.

  • 6

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

  • 7

    Assemble the tacos by layering pieces of the baked fish onto each tortilla, topping with a generous serving of cabbage slaw and adding avocado slices.

  • 8

    Serve immediately and enjoy the mix of crisp fish with a tangy, refreshing slaw.

Crispy Baked Fish Tacos with Zesty Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light yet satisfying fish tacos featuring tender, baked tilapia with a crunchy panko coating, tucked into warm corn tortillas and topped with a refreshing cabbage slaw dressed in a zesty lime and Greek yogurt blend. This dish is perfect for a nutritious meal that brings together crisp textures and vibrant flavors.

NUTRITION

473kcal
Protein
40.6g
Fat
11.9g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Green Cabbage, shredded

1/4 cup Non-Fat Greek Yogurt

1/4 Avocado, sliced

1 Tbsp Lime Juice

1 tsp Cumin Powder

1 tsp Chili Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs, cumin, chili powder, salt, and pepper.

  • 3

    Pat the tilapia fillets dry and lightly coat each fillet in the breadcrumb mixture. You can lightly spray with olive oil if desired for extra crispiness.

  • 4

    Place the coated tilapia on the prepared baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily.

  • 5

    While the fish is baking, prepare the cabbage slaw by tossing the shredded green cabbage with lime juice and non-fat Greek yogurt. Adjust seasoning to taste.

  • 6

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

  • 7

    Assemble the tacos by layering pieces of the baked fish onto each tortilla, topping with a generous serving of cabbage slaw and adding avocado slices.

  • 8

    Serve immediately and enjoy the mix of crisp fish with a tangy, refreshing slaw.