Crispy Baked White Fish Tacos with Creamy Slaw

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

Crispy Baked White Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Creamy Slaw

Enjoy these light and flavorful white fish tacos featuring tender, baked tilapia with a crunchy whole wheat panko coating. Paired with a refreshing, tangy cabbage slaw enriched with creamy Greek yogurt and a hint of lime, this dish offers a satisfying crunch in every bite, perfect for a wholesome meal any time of day.

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NUTRITION

320kcal
Protein
34g
Fat
5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Panko

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry with a paper towel and season both sides with salt and pepper.

  • 3

    Place the whole wheat panko on a small plate. Lightly spray the fish with olive oil cooking spray to help the coating stick, then press each fillet into the panko to coat evenly.

  • 4

    Place the coated fish on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the creamy slaw by combining the shredded cabbage, Greek yogurt, and lime juice in a bowl. Mix until the slaw is evenly coated. Adjust salt and pepper if needed.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or in the microwave for 20 seconds.

  • 7

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

  • 8

    Serve immediately and enjoy these crispy, tangy white fish tacos.

Crispy Baked White Fish Tacos with Creamy Slaw

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

Crispy Baked White Fish Tacos with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Creamy Slaw

Enjoy these light and flavorful white fish tacos featuring tender, baked tilapia with a crunchy whole wheat panko coating. Paired with a refreshing, tangy cabbage slaw enriched with creamy Greek yogurt and a hint of lime, this dish offers a satisfying crunch in every bite, perfect for a wholesome meal any time of day.

NUTRITION

320kcal
Protein
34g
Fat
5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Panko

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lime Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry with a paper towel and season both sides with salt and pepper.

  • 3

    Place the whole wheat panko on a small plate. Lightly spray the fish with olive oil cooking spray to help the coating stick, then press each fillet into the panko to coat evenly.

  • 4

    Place the coated fish on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the creamy slaw by combining the shredded cabbage, Greek yogurt, and lime juice in a bowl. Mix until the slaw is evenly coated. Adjust salt and pepper if needed.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or in the microwave for 20 seconds.

  • 7

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

  • 8

    Serve immediately and enjoy these crispy, tangy white fish tacos.