Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these deliciously crunchy fish tacos that combine lightly breaded tilapia with a refreshing cabbage slaw and a tangy Greek yogurt sauce, all nestled in warm corn tortillas. Perfectly balanced for a flavorful and nutritious meal.

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NUTRITION

359kcal
Protein
36.2g
Fat
5.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

2 Corn Tortillas

2 tablespoons Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

2 tablespoons Non-Fat Greek Yogurt

1 Lime wedge

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, whisk together the egg white with the panko breadcrumbs to form a simple batter.

  • 3

    Pat the tilapia fillet dry and then lightly coat each piece in the breadcrumb mixture.

  • 4

    Cook the fish in the skillet for about 3-4 minutes per side until crispy and cooked through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    Combine the shredded cabbage with a squeeze of lime juice for a fresh slaw.

  • 7

    Assemble each taco by layering the crispy fish, cabbage slaw, and a drizzle of non-fat Greek yogurt.

  • 8

    Finish with an extra squeeze of lime if desired, and serve immediately.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these deliciously crunchy fish tacos that combine lightly breaded tilapia with a refreshing cabbage slaw and a tangy Greek yogurt sauce, all nestled in warm corn tortillas. Perfectly balanced for a flavorful and nutritious meal.

NUTRITION

359kcal
Protein
36.2g
Fat
5.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

2 Corn Tortillas

2 tablespoons Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

2 tablespoons Non-Fat Greek Yogurt

1 Lime wedge

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, whisk together the egg white with the panko breadcrumbs to form a simple batter.

  • 3

    Pat the tilapia fillet dry and then lightly coat each piece in the breadcrumb mixture.

  • 4

    Cook the fish in the skillet for about 3-4 minutes per side until crispy and cooked through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    Combine the shredded cabbage with a squeeze of lime juice for a fresh slaw.

  • 7

    Assemble each taco by layering the crispy fish, cabbage slaw, and a drizzle of non-fat Greek yogurt.

  • 8

    Finish with an extra squeeze of lime if desired, and serve immediately.