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 vibrant twist on classic tacos with lightly seasoned, crispy baked tilapia nestled in warm corn tortillas, topped with a refreshing cabbage slaw accented by a zesty lime and Greek yogurt dressing. This dish delivers a satisfying crunch and balanced blend of textures and flavors, perfect for a health-conscious meal.

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NUTRITION

376kcal
Protein
45.3g
Fat
4.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup shredded Green Cabbage

1/4 cup julienned Carrot

2 tbsp Nonfat Greek Yogurt

2 Corn Tortillas

1 tbsp Lime Juice

1 tsp Chili Powder

Salt and Pepper to taste

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, whisk the egg white. In another small bowl, combine panko breadcrumbs with chili powder, salt, and pepper.

  • 3

    Pat the tilapia fillet dry, then dip it into the egg white, followed by coating evenly with the seasoned panko breadcrumbs.

  • 4

    Place the coated tilapia on the baking sheet and bake for 10-12 minutes or until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the slaw by mixing the shredded cabbage and julienned carrot in a bowl. Add lime juice and Greek yogurt, and toss to combine. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Divide the baked fish fillet into portions (or flake it) and assemble the tacos by placing fish on each tortilla, then topping with the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your light, crispy, and flavorful 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 a vibrant twist on classic tacos with lightly seasoned, crispy baked tilapia nestled in warm corn tortillas, topped with a refreshing cabbage slaw accented by a zesty lime and Greek yogurt dressing. This dish delivers a satisfying crunch and balanced blend of textures and flavors, perfect for a health-conscious meal.

NUTRITION

376kcal
Protein
45.3g
Fat
4.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup shredded Green Cabbage

1/4 cup julienned Carrot

2 tbsp Nonfat Greek Yogurt

2 Corn Tortillas

1 tbsp Lime Juice

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, combine panko breadcrumbs with chili powder, salt, and pepper.

  • 3

    Pat the tilapia fillet dry, then dip it into the egg white, followed by coating evenly with the seasoned panko breadcrumbs.

  • 4

    Place the coated tilapia on the baking sheet and bake for 10-12 minutes or until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the slaw by mixing the shredded cabbage and julienned carrot in a bowl. Add lime juice and Greek yogurt, and toss to combine. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Divide the baked fish fillet into portions (or flake it) and assemble the tacos by placing fish on each tortilla, then topping with the fresh cabbage slaw.

  • 8

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