Crispy Baked Fish Tacos with Tangy 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 Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Tangy Cabbage Slaw

Delight in these crispy baked fish tacos featuring tender tilapia fillets lightly coated in a crunchy panko and cornmeal blend, paired with a refreshing tangy cabbage slaw tossed in a zesty Greek yogurt lime dressing. This dish offers a perfect marriage of textures and flavors that’s both satisfying and nutritious.

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NUTRITION

389kcal
Protein
44.5g
Fat
6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 tbsp Cornmeal

1 cup Shredded Cabbage

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Olive Oil Cooking Spray

1/2 tsp Paprika

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs, cornmeal, paprika, salt, and black pepper.

  • 3

    Pat the tilapia fillets dry and lightly spray with olive oil cooking spray.

  • 4

    Coat the fish fillets evenly in the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, combine the shredded cabbage, non-fat Greek yogurt, and lime juice in a bowl. Toss until evenly coated to create the tangy slaw.

  • 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 portion of the tangy cabbage slaw on each tortilla and topping with a piece of crispy baked fish.

  • 9

    Serve immediately and enjoy your flavorful, nutrient-packed meal.

Crispy Baked Fish Tacos with Tangy 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 Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Tangy Cabbage Slaw

Delight in these crispy baked fish tacos featuring tender tilapia fillets lightly coated in a crunchy panko and cornmeal blend, paired with a refreshing tangy cabbage slaw tossed in a zesty Greek yogurt lime dressing. This dish offers a perfect marriage of textures and flavors that’s both satisfying and nutritious.

NUTRITION

389kcal
Protein
44.5g
Fat
6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/4 cup Panko Breadcrumbs

2 tbsp Cornmeal

1 cup Shredded Cabbage

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lime Juice

2 Corn Tortillas

Olive Oil Cooking Spray

1/2 tsp Paprika

Salt and Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs, cornmeal, paprika, salt, and black pepper.

  • 3

    Pat the tilapia fillets dry and lightly spray with olive oil cooking spray.

  • 4

    Coat the fish fillets evenly in the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, combine the shredded cabbage, non-fat Greek yogurt, and lime juice in a bowl. Toss until evenly coated to create the tangy slaw.

  • 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 portion of the tangy cabbage slaw on each tortilla and topping with a piece of crispy baked fish.

  • 9

    Serve immediately and enjoy your flavorful, nutrient-packed meal.