Crispy Baked Fish Tacos with Fresh Slaw

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

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on classic fish tacos featuring tender baked tilapia with a crunchy, lightly seasoned panko coating nestled in warm corn tortillas and topped with a refreshing cabbage slaw dressed in tangy Greek yogurt and lime. This dish bursts with bright flavors and satisfying textures, making it a clean and delicious meal option.

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NUTRITION

359kcal
Protein
37.3g
Fat
5g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Bread Crumbs

1 Egg White

2 Corn Tortillas

1/2 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

Optional: 1 tbsp chopped Cilantro

Spices: Cumin, Paprika, Salt, Pepper to taste

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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 dish, combine the panko breadcrumbs with a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Dip the tilapia fillet in the egg white, then coat evenly with the seasoned panko breadcrumbs. Place the coated fillet on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for about 12-15 minutes or until the fish is opaque and the coating is crispy.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro (if using) in a bowl. Toss well to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into pieces, placing it on each tortilla, and topping with the fresh slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.

Crispy Baked Fish Tacos with Fresh Slaw

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

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a vibrant twist on classic fish tacos featuring tender baked tilapia with a crunchy, lightly seasoned panko coating nestled in warm corn tortillas and topped with a refreshing cabbage slaw dressed in tangy Greek yogurt and lime. This dish bursts with bright flavors and satisfying textures, making it a clean and delicious meal option.

NUTRITION

359kcal
Protein
37.3g
Fat
5g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Bread Crumbs

1 Egg White

2 Corn Tortillas

1/2 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

Optional: 1 tbsp chopped Cilantro

Spices: Cumin, Paprika, Salt, Pepper to taste

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 dish, combine the panko breadcrumbs with a pinch each of cumin, paprika, salt, and pepper.

  • 3

    Dip the tilapia fillet in the egg white, then coat evenly with the seasoned panko breadcrumbs. Place the coated fillet on the prepared baking sheet.

  • 4

    Bake the fish in the preheated oven for about 12-15 minutes or until the fish is opaque and the coating is crispy.

  • 5

    While the fish bakes, prepare the slaw by combining shredded cabbage, nonfat Greek yogurt, lime juice, and chopped cilantro (if using) in a bowl. Toss well to combine.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into pieces, placing it on each tortilla, and topping with the fresh slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.