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 a light but satisfying dinner featuring crispy baked fish lightly coated in panko, served in warm corn tortillas and topped with a refreshing, crunchy cabbage slaw with a zesty Greek yogurt twist. Each bite delivers a delightful balance of textures and vibrant flavors without compromising your nutritional goals.

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NUTRITION

401kcal
Protein
40.9g
Fat
8.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet (Tilapia)

1 large Egg (for coating)

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1/4 cup Pico de Gallo

1 tbsp Lime Juice

Olive Oil Spray

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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, whisk the egg. In another small bowl, place the panko bread crumbs.

  • 3

    Dip the fish fillets in the egg, then coat them evenly with the panko bread crumbs, gently pressing to adhere.

  • 4

    Place the breaded fish onto the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage with lime juice and Greek yogurt in a bowl. Stir in the pico de gallo for extra flavor.

  • 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 baked fish on each tortilla and topping with a generous scoop of the fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your crispy, 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 a light but satisfying dinner featuring crispy baked fish lightly coated in panko, served in warm corn tortillas and topped with a refreshing, crunchy cabbage slaw with a zesty Greek yogurt twist. Each bite delivers a delightful balance of textures and vibrant flavors without compromising your nutritional goals.

NUTRITION

401kcal
Protein
40.9g
Fat
8.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet (Tilapia)

1 large Egg (for coating)

1/4 cup Panko Bread Crumbs

2 Corn Tortillas

1 cup shredded Green Cabbage

2 tbsp Non-fat Greek Yogurt

1/4 cup Pico de Gallo

1 tbsp Lime Juice

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg. In another small bowl, place the panko bread crumbs.

  • 3

    Dip the fish fillets in the egg, then coat them evenly with the panko bread crumbs, gently pressing to adhere.

  • 4

    Place the breaded fish onto the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the cabbage slaw by combining shredded green cabbage with lime juice and Greek yogurt in a bowl. Stir in the pico de gallo for extra flavor.

  • 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 baked fish on each tortilla and topping with a generous scoop of the fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your crispy, flavorful fish tacos.