YOUR SOLIN GENERATED RECIPE
Crispy Baked White Fish Tacos with Fresh Cabbage Slaw
Enjoy these light and crunchy fish tacos featuring a tender, baked white fish fillet coated in a crisp, golden panko crust. Paired with a refreshing cabbage slaw and a bright, tangy Greek yogurt lime sauce, this dish is a delightful fusion of textures and flavors, perfect for a balanced meal that satisfies your protein and calorie needs.
INGREDIENTS
5 oz White Fish Fillet (Tilapia)
2 Corn Tortillas
2 tbsp Whole Wheat Panko Breadcrumbs
1 tsp Olive Oil
1 cup Shredded Green Cabbage
2 tbsp Nonfat Greek Yogurt
1 tbsp Lime Juice
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the whole wheat panko breadcrumbs with ground cumin, a pinch of salt, and pepper.
Pat the fish fillet dry, brush lightly with olive oil, and press it into the breadcrumb mixture to coat all sides.
Place the coated fish on the prepared baking sheet and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish bakes, prepare the cabbage slaw by placing the shredded green cabbage into a bowl. Add lime juice and a pinch of salt, toss well.
In a small bowl, mix the Greek yogurt with a little extra lime juice, salt, and pepper to create a tangy sauce.
Warm the corn tortillas in a skillet or microwave until pliable.
Assemble the tacos by placing pieces of the baked fish on each tortilla, topping with a generous serving of cabbage slaw, and finishing with a drizzle of the Greek yogurt lime sauce.
Serve immediately and enjoy your flavorful, protein-packed meal.