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 a vibrant mix of textures in these crispy baked fish tacos. Tender tilapia fillets are coated in a light panko-crisp, paired with warm corn tortillas and a zesty, crunchy slaw that bursts with fresh lime and cilantro. A delicious, balanced meal perfect for any time of day.

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NUTRITION

468kcal
Protein
43g
Fat
11.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 Egg White

1 cup Shredded Cabbage

1/2 medium Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil

Spices 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 dish, whisk the egg white. In another plate, mix the panko bread crumbs with a pinch each of salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Pat the tilapia fillet dry, dip it in the egg white, then coat evenly in the seasoned panko.

  • 4

    Place the coated fish on the baking sheet and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Drizzle with lime juice and olive oil, then toss to combine. Adjust the seasoning with a little salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds each.

  • 7

    Assemble the tacos by placing pieces of the crispy baked fish on each tortilla and topping with the fresh slaw.

  • 8

    Serve immediately and enjoy your flavorful and balanced meal.

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 a vibrant mix of textures in these crispy baked fish tacos. Tender tilapia fillets are coated in a light panko-crisp, paired with warm corn tortillas and a zesty, crunchy slaw that bursts with fresh lime and cilantro. A delicious, balanced meal perfect for any time of day.

NUTRITION

468kcal
Protein
43g
Fat
11.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 Corn Tortillas

1/4 cup Panko Bread Crumbs

1 Egg White

1 cup Shredded Cabbage

1/2 medium Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil

Spices to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk the egg white. In another plate, mix the panko bread crumbs with a pinch each of salt, pepper, chili powder, cumin, and garlic powder.

  • 3

    Pat the tilapia fillet dry, dip it in the egg white, then coat evenly in the seasoned panko.

  • 4

    Place the coated fish on the baking sheet and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    While the fish is baking, combine the shredded cabbage and carrot in a bowl. Drizzle with lime juice and olive oil, then toss to combine. Adjust the seasoning with a little salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds each.

  • 7

    Assemble the tacos by placing pieces of the crispy baked fish on each tortilla and topping with the fresh slaw.

  • 8

    Serve immediately and enjoy your flavorful and balanced meal.