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

Enjoy these light yet flavorful fish tacos featuring a perfectly baked, lightly breaded tilapia fillet tucked inside warm corn tortillas, and topped with a vibrant, crunchy fresh slaw and a tangy Greek yogurt dressing. The result is a satisfying bite that's crispy on the outside and tender on the inside, bursting with citrusy zest and fresh herbs.

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NUTRITION

373kcal
Protein
44.5g
Fat
9.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 tbsp Whole Wheat Breadcrumbs

2 Corn Tortillas

2 tbsp Nonfat Greek Yogurt

1 cup Fresh Slaw Mix

1 tsp Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Lightly coat the fish with olive oil spray.

  • 3

    Evenly sprinkle the whole wheat breadcrumbs over the fish, pressing gently to adhere and ensure a crispy coating.

  • 4

    Bake the fish for about 12-15 minutes, or until it flakes easily with a fork and the coating is golden and crisp.

  • 5

    While the fish bakes, warm the corn tortillas in a dry skillet over medium heat until they are pliable.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a squeeze of lime juice, salt, and pepper to create a tangy dressing.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with generous amounts of fresh slaw mix and a drizzle of yogurt dressing.

  • 8

    Garnish with additional lime wedges or chopped cilantro if desired, and serve immediately.

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

Enjoy these light yet flavorful fish tacos featuring a perfectly baked, lightly breaded tilapia fillet tucked inside warm corn tortillas, and topped with a vibrant, crunchy fresh slaw and a tangy Greek yogurt dressing. The result is a satisfying bite that's crispy on the outside and tender on the inside, bursting with citrusy zest and fresh herbs.

NUTRITION

373kcal
Protein
44.5g
Fat
9.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 tbsp Whole Wheat Breadcrumbs

2 Corn Tortillas

2 tbsp Nonfat Greek Yogurt

1 cup Fresh Slaw Mix

1 tsp Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Lightly coat the fish with olive oil spray.

  • 3

    Evenly sprinkle the whole wheat breadcrumbs over the fish, pressing gently to adhere and ensure a crispy coating.

  • 4

    Bake the fish for about 12-15 minutes, or until it flakes easily with a fork and the coating is golden and crisp.

  • 5

    While the fish bakes, warm the corn tortillas in a dry skillet over medium heat until they are pliable.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a squeeze of lime juice, salt, and pepper to create a tangy dressing.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with generous amounts of fresh slaw mix and a drizzle of yogurt dressing.

  • 8

    Garnish with additional lime wedges or chopped cilantro if desired, and serve immediately.