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 light and flavorful baked fish tacos featuring a perfectly seasoned tilapia coated in crunchy panko breadcrumbs, nestled in soft corn tortillas and topped with a vibrant, tangy cabbage slaw accented with lime and fresh cilantro.

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NUTRITION

347kcal
Protein
38.1g
Fat
5.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Julienned Carrot

1/8 cup Thinly Sliced Red Onion

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

Olive Oil Cooking Spray

Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray.

  • 2

    Pat the tilapia fillet dry. Season both sides with salt, pepper, cumin, paprika, and garlic powder.

  • 3

    Lightly coat the fish with olive oil spray and press it into the panko breadcrumbs spread evenly on a small plate so it adheres well.

  • 4

    Place the crusted tilapia on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining the shredded cabbage, julienned carrot, and sliced red onion in a bowl.

  • 6

    Mix in the Greek yogurt, lime juice, and chopped cilantro, then season with a pinch of salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 8

    Assemble the tacos by flaking the baked tilapia into pieces and distributing evenly among the tortillas. Top with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your light, crispy baked 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 light and flavorful baked fish tacos featuring a perfectly seasoned tilapia coated in crunchy panko breadcrumbs, nestled in soft corn tortillas and topped with a vibrant, tangy cabbage slaw accented with lime and fresh cilantro.

NUTRITION

347kcal
Protein
38.1g
Fat
5.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Breadcrumbs

1 cup Shredded Green Cabbage

1/4 cup Julienned Carrot

1/8 cup Thinly Sliced Red Onion

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

Olive Oil Cooking Spray

Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray.

  • 2

    Pat the tilapia fillet dry. Season both sides with salt, pepper, cumin, paprika, and garlic powder.

  • 3

    Lightly coat the fish with olive oil spray and press it into the panko breadcrumbs spread evenly on a small plate so it adheres well.

  • 4

    Place the crusted tilapia on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish bakes, prepare the cabbage slaw by combining the shredded cabbage, julienned carrot, and sliced red onion in a bowl.

  • 6

    Mix in the Greek yogurt, lime juice, and chopped cilantro, then season with a pinch of salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

  • 8

    Assemble the tacos by flaking the baked tilapia into pieces and distributing evenly among the tortillas. Top with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your light, crispy baked fish tacos!