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 light and crispy baked fish tacos topped with a refreshing cabbage slaw. This dish features tender white fish coated in a crunchy panko crumb, nestled in warm corn tortillas, and garnished with a tangy lime-infused Greek yogurt drizzle and creamy avocado slices. Perfect for a satisfying dinner that balances vibrant flavors with a nutritious punch.

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NUTRITION

421kcal
Protein
34.4g
Fat
13.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Panko Breadcrumbs

2 tbsp Non-fat Greek Yogurt

1/4 Avocado

1/2 tsp Olive Oil

1/2 Lime

Spices to taste (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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 the tilapia dry and season both sides with cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Lightly brush the fillets with olive oil and then coat them evenly with panko breadcrumbs.

  • 4

    Place the fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the cabbage slaw by mixing shredded cabbage with a squeeze of lime juice and a pinch of salt.

  • 6

    For the yogurt drizzle, mix the Greek yogurt with a bit more lime juice and a dash of your preferred spices.

  • 7

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

  • 8

    Assemble the tacos by placing a piece of the baked fish on each tortilla, topping with a serving of cabbage slaw, a drizzle of the yogurt sauce, and finishing with avocado slices.

  • 9

    Serve immediately and enjoy the fresh, crunchy textures and zesty flavors.

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 light and crispy baked fish tacos topped with a refreshing cabbage slaw. This dish features tender white fish coated in a crunchy panko crumb, nestled in warm corn tortillas, and garnished with a tangy lime-infused Greek yogurt drizzle and creamy avocado slices. Perfect for a satisfying dinner that balances vibrant flavors with a nutritious punch.

NUTRITION

421kcal
Protein
34.4g
Fat
13.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Panko Breadcrumbs

2 tbsp Non-fat Greek Yogurt

1/4 Avocado

1/2 tsp Olive Oil

1/2 Lime

Spices to taste (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Pat the tilapia dry and season both sides with cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Lightly brush the fillets with olive oil and then coat them evenly with panko breadcrumbs.

  • 4

    Place the fish on the baking sheet and bake for 12-15 minutes until the fish is cooked through and the coating is crisp.

  • 5

    While the fish bakes, prepare the cabbage slaw by mixing shredded cabbage with a squeeze of lime juice and a pinch of salt.

  • 6

    For the yogurt drizzle, mix the Greek yogurt with a bit more lime juice and a dash of your preferred spices.

  • 7

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

  • 8

    Assemble the tacos by placing a piece of the baked fish on each tortilla, topping with a serving of cabbage slaw, a drizzle of the yogurt sauce, and finishing with avocado slices.

  • 9

    Serve immediately and enjoy the fresh, crunchy textures and zesty flavors.