YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Cabbage Slaw
Enjoy these light and crunchy baked fish tacos featuring tender tilapia fillets coated in a crispy panko crust, nestled in warm corn tortillas and topped with a refreshing, zesty cabbage slaw. Perfectly balanced for a satisfying meal that delights your taste buds while supporting your health goals.
INGREDIENTS
8 oz Tilapia Fillet
2 Corn Tortillas
1/4 cup Panko Bread Crumbs
1 Egg White
1 cup shredded Green Cabbage
2 tbsp Non-fat Greek Yogurt
1/2 Lime
Olive Oil Spray (4 sprays)
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
2 tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper.
Season the tilapia fillets with salt, pepper, smoked paprika, and garlic powder.
In a shallow bowl, whisk the egg white. In another shallow dish, place the panko bread crumbs.
Lightly dip each fillet into the egg white, then coat evenly with the panko crumbs.
Lay the coated fillets on the baking sheet and lightly spray with olive oil.
Bake the fish for 12-15 minutes, or until the coating is golden and the fish flakes easily with a fork.
Meanwhile, in a mixing bowl combine shredded cabbage, Greek yogurt, a squeeze of lime juice, chopped cilantro, and a pinch of salt and pepper. Toss until well combined.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the tacos by placing a portion of the crispy fish onto each tortilla and topping with a generous serving of the fresh cabbage slaw.
Serve immediately with an extra wedge of lime if desired.