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 crunchy fish tacos featuring baked tilapia with a golden, crispy panko crust paired with a refreshing cabbage slaw and a tangy Greek yogurt dressing. Perfectly balanced with protein and vibrant textures, this dish is a satisfying and healthy option for dinner.

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NUTRITION

400kcal
Protein
33.9g
Fat
7.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

2 tablespoons Non-fat Greek Yogurt

Olive Oil Spray

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

Salt (pinch)

Black Pepper (pinch)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine panko breadcrumbs, chili powder, garlic powder, salt, and black pepper.

  • 3

    Pat the tilapia fillet dry. Lightly spray both sides of the fish with olive oil spray.

  • 4

    Dredge the fish in the breadcrumb mixture, ensuring an even coating on both sides. Place the fish on the prepared baking sheet.

  • 5

    Bake the fish for 10-12 minutes, or until it flakes easily with a fork.

  • 6

    In a mixing bowl, combine shredded cabbage, lime juice, and Greek yogurt. Toss until the slaw is evenly coated.

  • 7

    Warm the whole wheat tortilla in a dry skillet or microwave for about 20 seconds.

  • 8

    Assemble the tacos by placing the baked fish in the tortilla and topping with a generous scoop of cabbage slaw.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos with fresh cabbage slaw.

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 crunchy fish tacos featuring baked tilapia with a golden, crispy panko crust paired with a refreshing cabbage slaw and a tangy Greek yogurt dressing. Perfectly balanced with protein and vibrant textures, this dish is a satisfying and healthy option for dinner.

NUTRITION

400kcal
Protein
33.9g
Fat
7.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Whole Wheat Tortilla

1 cup shredded Green Cabbage

2 tablespoons Non-fat Greek Yogurt

Olive Oil Spray

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine panko breadcrumbs, chili powder, garlic powder, salt, and black pepper.

  • 3

    Pat the tilapia fillet dry. Lightly spray both sides of the fish with olive oil spray.

  • 4

    Dredge the fish in the breadcrumb mixture, ensuring an even coating on both sides. Place the fish on the prepared baking sheet.

  • 5

    Bake the fish for 10-12 minutes, or until it flakes easily with a fork.

  • 6

    In a mixing bowl, combine shredded cabbage, lime juice, and Greek yogurt. Toss until the slaw is evenly coated.

  • 7

    Warm the whole wheat tortilla in a dry skillet or microwave for about 20 seconds.

  • 8

    Assemble the tacos by placing the baked fish in the tortilla and topping with a generous scoop of cabbage slaw.

  • 9

    Serve immediately and enjoy your crispy baked fish tacos with fresh cabbage slaw.