Crispy Baked 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 Baked Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring a crispy baked tilapia fillet coated in a light panko crust, nestled in soft corn tortillas and topped with a refreshing, zesty cabbage slaw and a dollop of tangy Greek yogurt sauce. Perfectly balanced with a satisfying crunch and vibrant citrus, this dish is as wholesome as it is delicious.

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NUTRITION

382kcal
Protein
35.9g
Fat
8.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Bread Crumbs (measured as 0.25 cup)

1 Egg White

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & 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 bowl, whisk the egg white and set aside. In another bowl, place the panko bread crumbs and season lightly with salt and pepper.

  • 3

    Pat the tilapia fillet dry, then dip it first in the egg white and then coat evenly with the panko crumbs.

  • 4

    Place the breaded tilapia on the prepared baking sheet, drizzle with olive oil, and bake for 10-12 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the slaw by combining shredded green cabbage and shredded carrot in a bowl. Drizzle with lime juice and add a pinch of salt and pepper. Toss well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into pieces, placing them on the tortillas, topping with the cabbage slaw, and finishing with a dollop of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with zesty cabbage slaw.

Crispy Baked 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 Baked Fish Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Zesty Cabbage Slaw

Enjoy these light and flavorful fish tacos featuring a crispy baked tilapia fillet coated in a light panko crust, nestled in soft corn tortillas and topped with a refreshing, zesty cabbage slaw and a dollop of tangy Greek yogurt sauce. Perfectly balanced with a satisfying crunch and vibrant citrus, this dish is as wholesome as it is delicious.

NUTRITION

382kcal
Protein
35.9g
Fat
8.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 cup Panko Bread Crumbs (measured as 0.25 cup)

1 Egg White

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg white and set aside. In another bowl, place the panko bread crumbs and season lightly with salt and pepper.

  • 3

    Pat the tilapia fillet dry, then dip it first in the egg white and then coat evenly with the panko crumbs.

  • 4

    Place the breaded tilapia on the prepared baking sheet, drizzle with olive oil, and bake for 10-12 minutes until the fish is cooked through and the coating is golden and crispy.

  • 5

    While the fish bakes, prepare the slaw by combining shredded green cabbage and shredded carrot in a bowl. Drizzle with lime juice and add a pinch of salt and pepper. Toss well.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by flaking the baked fish into pieces, placing them on the tortillas, topping with the cabbage slaw, and finishing with a dollop of nonfat Greek yogurt.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with zesty cabbage slaw.