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 twist on classic tacos with lightly seasoned, crispy-baked tilapia paired with a refreshing, tangy slaw. This dish combines the crunch of whole wheat breadcrumbs with the soft warmth of corn tortillas, elevating your mealtime with flavor and balanced nutrition.

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NUTRITION

386kcal
Protein
37.3g
Fat
6.1g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Small Corn Tortillas

1/4 cup Whole Wheat Breadcrumbs

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with salt and pepper.

  • 3

    Place the whole wheat breadcrumbs on a small plate. Press the tilapia fillet into the breadcrumbs, ensuring an even, crispy coating on each side.

  • 4

    Place the breaded tilapia on the prepared baking sheet and lightly spray the top with cooking spray.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 6

    Meanwhile, combine the shredded cabbage and shredded carrots in a bowl. Drizzle with lime juice, season with a pinch of salt, and toss to combine for the fresh slaw.

  • 7

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

  • 8

    Assemble the tacos by flaking the baked tilapia evenly among the tortillas, then topping with the fresh slaw.

  • 9

    Serve immediately and enjoy your flavorful, balanced fish tacos.

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 twist on classic tacos with lightly seasoned, crispy-baked tilapia paired with a refreshing, tangy slaw. This dish combines the crunch of whole wheat breadcrumbs with the soft warmth of corn tortillas, elevating your mealtime with flavor and balanced nutrition.

NUTRITION

386kcal
Protein
37.3g
Fat
6.1g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Small Corn Tortillas

1/4 cup Whole Wheat Breadcrumbs

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Lime Juice

Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the tilapia fillet dry and season both sides with salt and pepper.

  • 3

    Place the whole wheat breadcrumbs on a small plate. Press the tilapia fillet into the breadcrumbs, ensuring an even, crispy coating on each side.

  • 4

    Place the breaded tilapia on the prepared baking sheet and lightly spray the top with cooking spray.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 6

    Meanwhile, combine the shredded cabbage and shredded carrots in a bowl. Drizzle with lime juice, season with a pinch of salt, and toss to combine for the fresh slaw.

  • 7

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

  • 8

    Assemble the tacos by flaking the baked tilapia evenly among the tortillas, then topping with the fresh slaw.

  • 9

    Serve immediately and enjoy your flavorful, balanced fish tacos.