YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish Tacos with Fresh Cabbage Slaw and Creamy Avocado Sauce
Enjoy a vibrant twist on classic fish tacos featuring crispy, oven-baked tilapia nestled in warm corn tortillas. Topped with a zesty cabbage slaw and drizzled with a creamy avocado sauce, this dish presents a delightful combination of textures and flavors that are both satisfying and nutritious.
INGREDIENTS
6 ounces Tilapia Fillet
2 Corn Tortillas
1/4 cup Panko Breadcrumbs
1 Egg White
1 cup Shredded Cabbage
1/2 cup Shredded Carrot
1/4 Avocado
2 tbsp Light Sour Cream
1 tbsp Lime Juice
1 tbsp Fresh Cilantro (chopped)
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the tilapia fillets dry. In a shallow bowl, whisk together the egg white. In another bowl, place the panko breadcrumbs mixed with a pinch of salt, pepper, and any preferred spices (like a little cumin or paprika).
Dip each tilapia fillet first in the egg white, then coat evenly in the breadcrumbs. Place the fillets on the baking sheet and lightly spray with olive oil.
Bake the fish for 12-15 minutes until the coating is golden and the fish flakes easily with a fork.
While the fish bakes, prepare the cabbage slaw by combining shredded cabbage and carrot in a bowl. Squeeze in the lime juice and add chopped cilantro. Toss to combine.
For the avocado sauce, mash the 1/4 avocado in a small bowl and mix in the light sour cream until smooth. Season with a pinch of salt and extra lime if desired.
Warm the corn tortillas in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds.
Assemble the tacos by placing a piece of baked fish in each tortilla, topping with a generous serving of cabbage slaw and drizzling with the creamy avocado sauce.
Serve immediately and enjoy your nutrient-packed, crispy baked fish tacos.