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 a light yet satisfying twist on tacos featuring tender, flaky tilapia encrusted in crispy panko breadcrumbs, nestled in a warm corn tortilla and topped with a vibrant slaw of shredded cabbage and carrots tossed in a creamy nonfat Greek yogurt dressing. A few slices of ripe avocado and a squeeze of lime add a fresh, zesty finish to these delicious fish tacos.

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NUTRITION

501kcal
Protein
35.2g
Fat
20g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 Lime Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry and season lightly with salt and pepper. Dredge the fillet in the panko breadcrumbs, pressing gently to ensure an even coating.

  • 3

    Place the breaded tilapia on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the coating is golden and crispy.

  • 4

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and shredded carrot in a bowl. Add the nonfat Greek yogurt and toss to coat evenly. Season the slaw with a pinch of salt and a squeeze of lime juice from the lime wedge.

  • 5

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

  • 6

    Assemble the tacos by placing the baked tilapia onto the warmed tortilla, topping it with a generous portion of fresh slaw, and adding slices of avocado. Finish with an extra squeeze of lime if desired.

  • 7

    Serve immediately and enjoy your nutritious, flavorful fish tacos.

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 a light yet satisfying twist on tacos featuring tender, flaky tilapia encrusted in crispy panko breadcrumbs, nestled in a warm corn tortilla and topped with a vibrant slaw of shredded cabbage and carrots tossed in a creamy nonfat Greek yogurt dressing. A few slices of ripe avocado and a squeeze of lime add a fresh, zesty finish to these delicious fish tacos.

NUTRITION

501kcal
Protein
35.2g
Fat
20g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Corn Tortilla

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/2 Avocado

1 Lime Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the tilapia fillet dry and season lightly with salt and pepper. Dredge the fillet in the panko breadcrumbs, pressing gently to ensure an even coating.

  • 3

    Place the breaded tilapia on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the coating is golden and crispy.

  • 4

    While the fish bakes, prepare the fresh slaw by combining shredded cabbage and shredded carrot in a bowl. Add the nonfat Greek yogurt and toss to coat evenly. Season the slaw with a pinch of salt and a squeeze of lime juice from the lime wedge.

  • 5

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

  • 6

    Assemble the tacos by placing the baked tilapia onto the warmed tortilla, topping it with a generous portion of fresh slaw, and adding slices of avocado. Finish with an extra squeeze of lime if desired.

  • 7

    Serve immediately and enjoy your nutritious, flavorful fish tacos.