Crispy Baked Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos

Enjoy these light and flavorful crispy baked fish tacos, featuring a tender, baked tilapia fillet coated in a crunchy panko-crisping blend, nestled in soft corn tortillas and topped with a zesty cabbage slaw and a refreshing Greek yogurt drizzle.

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NUTRITION

430kcal
Protein
48.4g
Fat
6.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet (approx. 142g)

1/3 cup Panko Bread Crumbs (approx. 25g)

1 large Egg White (approx. 33g)

2 Corn Tortillas (approx. 50g total)

1 cup Shredded Green Cabbage (approx. 89g)

2 Tbsp Plain Nonfat Greek Yogurt (approx. 30g)

1 spray Olive Oil Cooking Spray

1 Tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the panko breadcrumbs, chili powder, cumin, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl. Pat the tilapia fillet dry with a paper towel, then dip it into the egg white, ensuring an even coat.

  • 4

    Dredge the fillet in the seasoned panko mix, pressing lightly so the coating adheres well.

  • 5

    Place the coated fillet on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork and the coating turns crispy.

  • 7

    While the fish is baking, warm the corn tortillas in a dry skillet or directly over a low flame until soft and pliable.

  • 8

    Assemble the tacos by breaking the baked fish into chunks, placing them on each tortilla, and topping with shredded cabbage.

  • 9

    Drizzle each taco with Greek yogurt and a squeeze of lime juice to add a zesty finish before serving.

Crispy Baked Fish Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos

Enjoy these light and flavorful crispy baked fish tacos, featuring a tender, baked tilapia fillet coated in a crunchy panko-crisping blend, nestled in soft corn tortillas and topped with a zesty cabbage slaw and a refreshing Greek yogurt drizzle.

NUTRITION

430kcal
Protein
48.4g
Fat
6.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet (approx. 142g)

1/3 cup Panko Bread Crumbs (approx. 25g)

1 large Egg White (approx. 33g)

2 Corn Tortillas (approx. 50g total)

1 cup Shredded Green Cabbage (approx. 89g)

2 Tbsp Plain Nonfat Greek Yogurt (approx. 30g)

1 spray Olive Oil Cooking Spray

1 Tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

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, combine the panko breadcrumbs, chili powder, cumin, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl. Pat the tilapia fillet dry with a paper towel, then dip it into the egg white, ensuring an even coat.

  • 4

    Dredge the fillet in the seasoned panko mix, pressing lightly so the coating adheres well.

  • 5

    Place the coated fillet on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork and the coating turns crispy.

  • 7

    While the fish is baking, warm the corn tortillas in a dry skillet or directly over a low flame until soft and pliable.

  • 8

    Assemble the tacos by breaking the baked fish into chunks, placing them on each tortilla, and topping with shredded cabbage.

  • 9

    Drizzle each taco with Greek yogurt and a squeeze of lime juice to add a zesty finish before serving.