Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these crispy fish tacos with a crunchy, refreshing slaw that balances zesty lime and creamy Greek yogurt. The lightly breaded tilapia is baked to perfection and served in a soft whole wheat tortilla, making for a satisfying, flavorful meal that is both vibrant and nutritious.

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NUTRITION

353kcal
Protein
36.9g
Fat
6.2g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Lime Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, place the panko breadcrumbs with a pinch of salt, pepper, and your favorite spices (such as chili powder and cumin).

  • 3

    Dip the tilapia fillet in the egg white, then coat evenly with the panko breadcrumbs.

  • 4

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

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. Add the nonfat Greek yogurt and squeeze in the juice of the lime wedge. Toss until the slaw is lightly dressed.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Assemble the tacos by placing the baked tilapia on the tortilla and topping it with a generous serving of fresh slaw. Serve immediately with an extra lime wedge if desired.

Crispy Fish Tacos with Fresh Slaw

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

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these crispy fish tacos with a crunchy, refreshing slaw that balances zesty lime and creamy Greek yogurt. The lightly breaded tilapia is baked to perfection and served in a soft whole wheat tortilla, making for a satisfying, flavorful meal that is both vibrant and nutritious.

NUTRITION

353kcal
Protein
36.9g
Fat
6.2g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 Lime Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, place the panko breadcrumbs with a pinch of salt, pepper, and your favorite spices (such as chili powder and cumin).

  • 3

    Dip the tilapia fillet in the egg white, then coat evenly with the panko breadcrumbs.

  • 4

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

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. Add the nonfat Greek yogurt and squeeze in the juice of the lime wedge. Toss until the slaw is lightly dressed.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Assemble the tacos by placing the baked tilapia on the tortilla and topping it with a generous serving of fresh slaw. Serve immediately with an extra lime wedge if desired.