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 light and flavorful fish tacos featuring perfectly baked tilapia lightly encrusted in crunchy panko breadcrumbs, tucked inside warm corn tortillas and topped with a zesty fresh cabbage slaw. The blend of tangy lime and a hint of smoked paprika elevates the taste, making this a satisfying meal that balances protein, flavor, and crunch without overwhelming calories.

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NUTRITION

425kcal
Protein
35.3g
Fat
8.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 Tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat dry the tilapia fillets and season both sides with salt, pepper, and smoked paprika.

  • 3

    Lightly press the fillets into the panko breadcrumbs to ensure a crisp coating. Place the coated fish on the prepared baking sheet.

  • 4

    Bake the tilapia for about 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage with lime juice, olive oil, salt, and pepper to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish in each tortilla and topping it with a generous helping of cabbage slaw.

  • 8

    Serve immediately and enjoy your light, protein-packed meal.

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 light and flavorful fish tacos featuring perfectly baked tilapia lightly encrusted in crunchy panko breadcrumbs, tucked inside warm corn tortillas and topped with a zesty fresh cabbage slaw. The blend of tangy lime and a hint of smoked paprika elevates the taste, making this a satisfying meal that balances protein, flavor, and crunch without overwhelming calories.

NUTRITION

425kcal
Protein
35.3g
Fat
8.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 Tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat dry the tilapia fillets and season both sides with salt, pepper, and smoked paprika.

  • 3

    Lightly press the fillets into the panko breadcrumbs to ensure a crisp coating. Place the coated fish on the prepared baking sheet.

  • 4

    Bake the tilapia for about 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden.

  • 5

    Meanwhile, in a bowl, combine shredded cabbage with lime juice, olive oil, salt, and pepper to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 7

    Assemble the tacos by placing a piece of baked fish in each tortilla and topping it with a generous helping of cabbage slaw.

  • 8

    Serve immediately and enjoy your light, protein-packed meal.