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

Savor these lightly spiced, crispy baked fish tacos topped with a refreshing slaw with a zesty lime-yogurt dressing. Perfectly balanced for a vibrant dinner, each bite features tender tilapia, crunchy coating, and a burst of citrus and herbs.

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NUTRITION

320kcal
Protein
31.4g
Fat
4.8g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

2 tbsp chopped Cilantro

Spices (Salt, Pepper, Cumin, Chili Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry and season with salt, pepper, cumin, and chili powder.

  • 3

    Lightly coat the fish with the panko bread crumbs, pressing gently so it adheres evenly.

  • 4

    Place the breaded fillet on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded green cabbage and carrot in a bowl.

  • 6

    In a small bowl, mix the non-fat Greek yogurt with lime juice, chopped cilantro, and a pinch of salt to create the dressing.

  • 7

    Toss the slaw with the dressing until well combined.

  • 8

    Warm the corn tortillas in a dry skillet over medium heat or in the microwave, just until soft.

  • 9

    Assemble the tacos by placing chunks of the baked fish on each tortilla and top with a generous serving of the fresh slaw.

  • 10

    Serve immediately and enjoy your crispy, flavorful fish tacos.

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

Savor these lightly spiced, crispy baked fish tacos topped with a refreshing slaw with a zesty lime-yogurt dressing. Perfectly balanced for a vibrant dinner, each bite features tender tilapia, crunchy coating, and a burst of citrus and herbs.

NUTRITION

320kcal
Protein
31.4g
Fat
4.8g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

2 tbsp chopped Cilantro

Spices (Salt, Pepper, Cumin, Chili Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry and season with salt, pepper, cumin, and chili powder.

  • 3

    Lightly coat the fish with the panko bread crumbs, pressing gently so it adheres evenly.

  • 4

    Place the breaded fillet on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily.

  • 5

    While the fish bakes, prepare the fresh slaw by combining shredded green cabbage and carrot in a bowl.

  • 6

    In a small bowl, mix the non-fat Greek yogurt with lime juice, chopped cilantro, and a pinch of salt to create the dressing.

  • 7

    Toss the slaw with the dressing until well combined.

  • 8

    Warm the corn tortillas in a dry skillet over medium heat or in the microwave, just until soft.

  • 9

    Assemble the tacos by placing chunks of the baked fish on each tortilla and top with a generous serving of the fresh slaw.

  • 10

    Serve immediately and enjoy your crispy, flavorful fish tacos.