Crispy Baked Fish Tacos with Fresh Cilantro Lime 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 Cilantro Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cilantro Lime Slaw

Savor these light yet satisfying fish tacos featuring a perfectly seasoned, crunchy baked tilapia wrapped in a warm corn tortilla and topped with a vibrant, tangy cilantro lime slaw. Every bite delivers a delightful balance of crispy texture, tender fish, and fresh, aromatic slaw.

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NUTRITION

351kcal
Protein
43.2g
Fat
5.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 medium Corn Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 cup Fresh Cilantro

1 tbsp Lime Juice

2 tbsp Non-fat Greek Yogurt

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk the egg white with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Dip the tilapia fillet into the egg white mixture and then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded fish onto the baking sheet and bake in the oven for about 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, and chopped cilantro.

  • 6

    Drizzle lime juice and non-fat Greek yogurt over the slaw, and mix well to combine. Season with a pinch of salt and pepper.

  • 7

    Warm the corn tortilla in a dry skillet or microwave for a few seconds.

  • 8

    Assemble the tacos by placing a portion of the crispy baked tilapia onto the tortilla, then top with a generous helping of the fresh cilantro lime slaw.

  • 9

    Serve immediately and enjoy!

Crispy Baked Fish Tacos with Fresh Cilantro Lime 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 Cilantro Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cilantro Lime Slaw

Savor these light yet satisfying fish tacos featuring a perfectly seasoned, crunchy baked tilapia wrapped in a warm corn tortilla and topped with a vibrant, tangy cilantro lime slaw. Every bite delivers a delightful balance of crispy texture, tender fish, and fresh, aromatic slaw.

NUTRITION

351kcal
Protein
43.2g
Fat
5.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 medium Corn Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 cup Fresh Cilantro

1 tbsp Lime Juice

2 tbsp Non-fat Greek Yogurt

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk the egg white with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Dip the tilapia fillet into the egg white mixture and then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded fish onto the baking sheet and bake in the oven for about 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, and chopped cilantro.

  • 6

    Drizzle lime juice and non-fat Greek yogurt over the slaw, and mix well to combine. Season with a pinch of salt and pepper.

  • 7

    Warm the corn tortilla in a dry skillet or microwave for a few seconds.

  • 8

    Assemble the tacos by placing a portion of the crispy baked tilapia onto the tortilla, then top with a generous helping of the fresh cilantro lime slaw.

  • 9

    Serve immediately and enjoy!