Name: Crispy Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 1 Whole Wheat Tortilla; 2 Tbsp Panko Breadcrumbs; 1 Large Egg; 1/2 cup Shredded Cabbage; 2 Tbsp Non-Fat Greek Yogurt; 2 slices Avocado; 2 Tbsp Fresh Salsa; 2 tsp Olive Oil; 2 tsp Lime Juice; 2 Tbsp Cilantro

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

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos

Enjoy these vibrant Crispy Fish Tacos featuring a crunchy, lightly breaded cod fillet nestled in a warm whole wheat tortilla, topped with crisp shredded cabbage, a creamy lime-infused Greek yogurt sauce, fresh avocado slices, and a zesty salsa. Perfectly balanced for a lean protein boost and satisfying flavor without overloading on calories.

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NUTRITION

Protein

46.7g

Fat

19.9g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Whole Wheat Tortilla

2 Tbsp Panko Breadcrumbs

1 Large Egg

1/2 cup Shredded Cabbage

2 Tbsp Non-Fat Greek Yogurt

2 slices Avocado

2 Tbsp Fresh Salsa

2 tsp Olive Oil

2 tsp Lime Juice

2 Tbsp Cilantro

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PREPARATION

1
Pat the cod fillet dry and season with salt, pepper, and a squeeze of lime juice.
2
Set up a breading station by beating the egg in one shallow bowl and placing the panko breadcrumbs in another.
3
Dip the cod fillet first in the beaten egg, then coat evenly with the panko breadcrumbs.
4
Heat olive oil in a non-stick skillet over medium heat and cook the breaded cod for about 3-4 minutes per side until crispy and cooked through.
5
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds.
6
Assemble the taco by placing the crispy fish on the tortilla, topping with shredded cabbage, dollops of Greek yogurt, fresh avocado slices, and a drizzle of salsa.
7
Finish with a sprinkle of chopped cilantro and an extra squeeze of lime juice for brightness before serving.