Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these vibrant, crispy fish tacos featuring a lightly seasoned cod fillet encrusted with a chickpea flour coating, tucked into warm corn tortillas and topped with a refreshing cabbage slaw and a tangy Greek yogurt lime sauce. A burst of citrus finishes each bite, delivering a satisfying crunch and a delightful balance of textures and flavors.

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NUTRITION

309kcal
Protein
39.4g
Fat
3.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Chickpea Flour

2 Tbsp Nonfat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 Lime wedge

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Pat the cod fillet dry and season with salt, pepper, and your favorite spices.

  • 2

    Lightly dredge the fillet in chickpea flour, ensuring an even coating on all sides.

  • 3

    Preheat a non-stick skillet and lightly coat with olive oil cooking spray over medium-high heat.

  • 4

    Cook the fish for about 3-4 minutes per side until crispy and cooked through. Remove from heat.

  • 5

    Warm the corn tortillas in a separate pan or directly over a low flame until pliable.

  • 6

    In a bowl, toss the shredded cabbage and carrots with a squeeze of lime juice and a pinch of salt.

  • 7

    Mix the nonfat Greek yogurt with a little extra lime juice to create a tangy sauce.

  • 8

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with the cabbage slaw, and drizzling with the Greek yogurt lime sauce.

  • 9

    Garnish with an extra lime wedge if desired, and serve immediately.

Crispy Fish Tacos

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

Crispy Fish Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these vibrant, crispy fish tacos featuring a lightly seasoned cod fillet encrusted with a chickpea flour coating, tucked into warm corn tortillas and topped with a refreshing cabbage slaw and a tangy Greek yogurt lime sauce. A burst of citrus finishes each bite, delivering a satisfying crunch and a delightful balance of textures and flavors.

NUTRITION

309kcal
Protein
39.4g
Fat
3.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 Corn Tortillas

2 Tbsp Chickpea Flour

2 Tbsp Nonfat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 Lime wedge

Olive Oil Cooking Spray

PREPARATION

  • 1

    Pat the cod fillet dry and season with salt, pepper, and your favorite spices.

  • 2

    Lightly dredge the fillet in chickpea flour, ensuring an even coating on all sides.

  • 3

    Preheat a non-stick skillet and lightly coat with olive oil cooking spray over medium-high heat.

  • 4

    Cook the fish for about 3-4 minutes per side until crispy and cooked through. Remove from heat.

  • 5

    Warm the corn tortillas in a separate pan or directly over a low flame until pliable.

  • 6

    In a bowl, toss the shredded cabbage and carrots with a squeeze of lime juice and a pinch of salt.

  • 7

    Mix the nonfat Greek yogurt with a little extra lime juice to create a tangy sauce.

  • 8

    Assemble the tacos by placing pieces of crispy fish onto each tortilla, topping with the cabbage slaw, and drizzling with the Greek yogurt lime sauce.

  • 9

    Garnish with an extra lime wedge if desired, and serve immediately.