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 these crispy baked fish tacos featuring a lightly breaded tilapia fillet nestled in warm corn tortillas, topped with a crunchy cabbage slaw drizzled with a tangy Greek yogurt lime dressing and finished with creamy avocado slices for a burst of flavor and satisfying texture.

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NUTRITION

456kcal
Protein
40.3g
Fat
13.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Nonfat Plain Greek Yogurt

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 Tbsp Lime Juice

1 Tbsp Fresh Cilantro

Olive Oil Cooking Spray

Spices (Salt, Pepper, Chili Powder)

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

    Pat dry the tilapia fillet and season with salt, pepper, and chili powder.

  • 3

    Lightly coat the fillet with olive oil cooking spray, then dredge it in panko breadcrumbs to form a crispy coating.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage with lime juice, fresh chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of cabbage slaw, a drizzle of nonfat Greek yogurt, and adding slices of avocado.

  • 8

    Serve immediately and enjoy your healthy, 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 these crispy baked fish tacos featuring a lightly breaded tilapia fillet nestled in warm corn tortillas, topped with a crunchy cabbage slaw drizzled with a tangy Greek yogurt lime dressing and finished with creamy avocado slices for a burst of flavor and satisfying texture.

NUTRITION

456kcal
Protein
40.3g
Fat
13.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Nonfat Plain Greek Yogurt

1/4 Avocado

1/4 cup Panko Breadcrumbs

1 Tbsp Lime Juice

1 Tbsp Fresh Cilantro

Olive Oil Cooking Spray

Spices (Salt, Pepper, Chili Powder)

PREPARATION

  • 1

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

  • 2

    Pat dry the tilapia fillet and season with salt, pepper, and chili powder.

  • 3

    Lightly coat the fillet with olive oil cooking spray, then dredge it in panko breadcrumbs to form a crispy coating.

  • 4

    Place the breaded fish on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 5

    Meanwhile, in a bowl, toss the shredded cabbage with lime juice, fresh chopped cilantro, and a pinch of salt.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 7

    Assemble the tacos by placing the baked fish on each tortilla, topping with a generous spoonful of cabbage slaw, a drizzle of nonfat Greek yogurt, and adding slices of avocado.

  • 8

    Serve immediately and enjoy your healthy, flavorful fish tacos.