Crispy Fish Tacos with Zesty Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Zesty Cabbage Slaw

Enjoy these vibrant fish tacos featuring a crunchy, light panko-crusted tilapia paired with a refreshing cabbage slaw dressed in a zesty lime vinaigrette. Perfectly balanced for a healthy, satisfying meal that’s both flavor-packed and on target with your macros.

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NUTRITION

329kcal
Protein
33.6g
Fat
9.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Season the tilapia fillet with salt and pepper. Dredge it lightly in the panko bread crumbs to coat evenly.

  • 3

    Place the breaded tilapia on the baking sheet. Drizzle with a little olive oil to help crisp the coating.

  • 4

    Bake the tilapia for about 12-15 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish is baking, prepare the zesty cabbage slaw by combining the shredded cabbage with lime juice, a drizzle of olive oil, salt, and pepper in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a couple of minutes until soft and pliable.

  • 7

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, then topping with a generous serving of the zesty cabbage slaw.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.

Crispy Fish Tacos with Zesty Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Zesty Cabbage Slaw

Enjoy these vibrant fish tacos featuring a crunchy, light panko-crusted tilapia paired with a refreshing cabbage slaw dressed in a zesty lime vinaigrette. Perfectly balanced for a healthy, satisfying meal that’s both flavor-packed and on target with your macros.

NUTRITION

329kcal
Protein
33.6g
Fat
9.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Season the tilapia fillet with salt and pepper. Dredge it lightly in the panko bread crumbs to coat evenly.

  • 3

    Place the breaded tilapia on the baking sheet. Drizzle with a little olive oil to help crisp the coating.

  • 4

    Bake the tilapia for about 12-15 minutes or until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish is baking, prepare the zesty cabbage slaw by combining the shredded cabbage with lime juice, a drizzle of olive oil, salt, and pepper in a bowl. Toss until well mixed.

  • 6

    Warm the corn tortillas in a dry skillet or in the oven for a couple of minutes until soft and pliable.

  • 7

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, then topping with a generous serving of the zesty cabbage slaw.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.