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 and flavorful fish tacos that feature perfectly baked tilapia with a crunchy panko coating, tucked inside warm whole wheat tortillas and topped with a refreshing, tangy cabbage slaw. The dish is bursting with vibrant colors, zesty lime, and aromatic spices for a satisfying meal any time of day.

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NUTRITION

359kcal
Protein
39.5g
Fat
10g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 small Whole Wheat Tortillas

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/8 cup Panko Breadcrumbs

Spices: Paprika, Cumin, Salt, Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with paprika, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillets dry and lightly spray or brush with a small amount of olive oil. Dredge the fillets in the seasoned panko, ensuring an even, light coating.

  • 4

    Place the coated fish on the baking sheet and bake in the oven for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish bakes, combine the shredded red cabbage and carrot in a bowl. Toss with fresh lime juice, a drizzle of olive oil, and a pinch of salt to create a tangy slaw.

  • 6

    Warm the whole wheat tortillas on a dry skillet or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing a portion of the baked fish onto each tortilla and topping with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy these vibrant, crispy 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 these light and flavorful fish tacos that feature perfectly baked tilapia with a crunchy panko coating, tucked inside warm whole wheat tortillas and topped with a refreshing, tangy cabbage slaw. The dish is bursting with vibrant colors, zesty lime, and aromatic spices for a satisfying meal any time of day.

NUTRITION

359kcal
Protein
39.5g
Fat
10g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 small Whole Wheat Tortillas

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/8 cup Panko Breadcrumbs

Spices: Paprika, Cumin, Salt, Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with paprika, cumin, salt, and pepper.

  • 3

    Pat the tilapia fillets dry and lightly spray or brush with a small amount of olive oil. Dredge the fillets in the seasoned panko, ensuring an even, light coating.

  • 4

    Place the coated fish on the baking sheet and bake in the oven for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 5

    While the fish bakes, combine the shredded red cabbage and carrot in a bowl. Toss with fresh lime juice, a drizzle of olive oil, and a pinch of salt to create a tangy slaw.

  • 6

    Warm the whole wheat tortillas on a dry skillet or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing a portion of the baked fish onto each tortilla and topping with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy these vibrant, crispy fish tacos.