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 a light and crispy twist on classic fish tacos featuring tender baked tilapia with a crunchy panko coating, nestled in warm corn tortillas and topped with a zesty, refreshing cabbage slaw and a dollop of tangy Greek yogurt dressing.

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NUTRITION

347kcal
Protein
36.3g
Fat
6.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 Lime Wedge

1 tsp Mixed Spices (Cumin, Paprika, Salt & Pepper)

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with salt, pepper, and a pinch of cumin and paprika.

  • 3

    Lightly press the fillet into the panko breadcrumbs to coat evenly, then place on the prepared baking sheet.

  • 4

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

  • 5

    While the fish bakes, prepare the cabbage slaw by placing shredded cabbage in a bowl. Add a squeeze of lime juice, a dash of salt, and a drizzle of nonfat Greek yogurt; mix well.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for 20 seconds.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous spoonful of the cabbage slaw, and finishing with an extra drizzle of yogurt if desired.

  • 8

    Serve immediately with an extra lime wedge on the side for added zest.

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 a light and crispy twist on classic fish tacos featuring tender baked tilapia with a crunchy panko coating, nestled in warm corn tortillas and topped with a zesty, refreshing cabbage slaw and a dollop of tangy Greek yogurt dressing.

NUTRITION

347kcal
Protein
36.3g
Fat
6.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 Lime Wedge

1 tsp Mixed Spices (Cumin, Paprika, Salt & Pepper)

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with salt, pepper, and a pinch of cumin and paprika.

  • 3

    Lightly press the fillet into the panko breadcrumbs to coat evenly, then place on the prepared baking sheet.

  • 4

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

  • 5

    While the fish bakes, prepare the cabbage slaw by placing shredded cabbage in a bowl. Add a squeeze of lime juice, a dash of salt, and a drizzle of nonfat Greek yogurt; mix well.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for 20 seconds.

  • 7

    Assemble the tacos by placing pieces of the baked fish onto each tortilla, topping with a generous spoonful of the cabbage slaw, and finishing with an extra drizzle of yogurt if desired.

  • 8

    Serve immediately with an extra lime wedge on the side for added zest.