Crispy Baked White Fish Tacos with Fresh Lime Cabbage 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 Fresh Lime Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Lime Cabbage Slaw

Enjoy a light yet satisfying dish featuring tender tilapia coated in a golden, crunchy panko crust served in warm corn tortillas with a zesty, refreshing lime cabbage slaw. This recipe balances bright citrus notes, crunchy textures, and a delicate crispiness for a memorable taco experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
45.1g
Fat
8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tbsp Lime Juice

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

2 tbsp Fresh Cilantro

2 tsp Olive Oil Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and lightly coat them with olive oil spray.

  • 3

    Dredge the tilapia in panko breadcrumbs, pressing gently so the crumbs adhere well.

  • 4

    Place the breaded fillets onto the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the lime cabbage slaw by combining shredded cabbage, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Toss until the slaw is evenly coated.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Assemble the tacos by placing a piece of crispy baked fish into each tortilla and topping with a generous scoop of the fresh lime cabbage slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.

Crispy Baked White Fish Tacos with Fresh Lime Cabbage 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 Fresh Lime Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish Tacos with Fresh Lime Cabbage Slaw

Enjoy a light yet satisfying dish featuring tender tilapia coated in a golden, crunchy panko crust served in warm corn tortillas with a zesty, refreshing lime cabbage slaw. This recipe balances bright citrus notes, crunchy textures, and a delicate crispiness for a memorable taco experience.

NUTRITION

392kcal
Protein
45.1g
Fat
8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tbsp Lime Juice

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Breadcrumbs

2 tbsp Fresh Cilantro

2 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillets dry and lightly coat them with olive oil spray.

  • 3

    Dredge the tilapia in panko breadcrumbs, pressing gently so the crumbs adhere well.

  • 4

    Place the breaded fillets onto the prepared baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the lime cabbage slaw by combining shredded cabbage, lime juice, nonfat Greek yogurt, and chopped cilantro in a bowl. Toss until the slaw is evenly coated.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Assemble the tacos by placing a piece of crispy baked fish into each tortilla and topping with a generous scoop of the fresh lime cabbage slaw.

  • 8

    Serve immediately with an extra squeeze of lime if desired.