Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these delightfully crispy baked fish tacos featuring a tender, seasoned tilapia fillet tucked into warm corn tortillas, topped with a crisp, refreshing cabbage slaw and a zesty Greek yogurt-lime dressing. Every bite offers the perfect balance of flavors and textures, making it a satisfying meal for any time of day.

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NUTRITION

468kcal
Protein
54.8g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs, cumin, paprika, salt, and pepper.

  • 3

    Pat the tilapia dry, brush lightly with olive oil, and press both sides into the breadcrumb mixture to coat evenly.

  • 4

    Place the coated fillet on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by mixing the shredded cabbage with lime juice and Greek yogurt in a bowl. Season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable.

  • 7

    Assemble the tacos by flaking the baked tilapia over the tortillas and topping with a generous scoop of cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.

Crispy Baked Fish Tacos with Fresh Cabbage 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 Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy these delightfully crispy baked fish tacos featuring a tender, seasoned tilapia fillet tucked into warm corn tortillas, topped with a crisp, refreshing cabbage slaw and a zesty Greek yogurt-lime dressing. Every bite offers the perfect balance of flavors and textures, making it a satisfying meal for any time of day.

NUTRITION

468kcal
Protein
54.8g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs, cumin, paprika, salt, and pepper.

  • 3

    Pat the tilapia dry, brush lightly with olive oil, and press both sides into the breadcrumb mixture to coat evenly.

  • 4

    Place the coated fillet on the baking sheet and bake for 10-12 minutes or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by mixing the shredded cabbage with lime juice and Greek yogurt in a bowl. Season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable.

  • 7

    Assemble the tacos by flaking the baked tilapia over the tortillas and topping with a generous scoop of cabbage slaw.

  • 8

    Serve immediately and enjoy your crispy, refreshing fish tacos.