YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw
Enjoy these vibrant fish tacos featuring lightly seasoned cod fillets pan-seared to perfection, nestled in warm corn tortillas with a zesty fresh cabbage slaw, a creamy Greek yogurt lime sauce, and a touch of avocado for a boost of healthy fats. The combination of crispy, tangy, and creamy flavors creates a delightful meal that's as nutritious as it is delicious.
INGREDIENTS
6 ounces Cod Fillet
2 Corn Tortillas
1 cup Shredded Cabbage
1/4 cup Red Bell Pepper
1/4 cup Plain Nonfat Greek Yogurt
1 Lime
1 teaspoon Olive Oil
1/8 medium Avocado
PREPARATION
Pat the cod fillet dry and season with salt, pepper, and a squeeze of lime juice.
Heat olive oil in a non-stick pan over medium-high heat and add the cod, cooking for about 3-4 minutes per side until the fish is crispy on the outside and flakes easily with a fork.
While the fish cooks, combine shredded cabbage and red bell pepper in a bowl. Squeeze half of the lime over the slaw and toss to combine.
In a small bowl, mix the Greek yogurt with a pinch of salt and a little extra lime juice to create a tangy sauce.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the tacos by layering pieces of the pan-seared cod onto each tortilla, topping with a generous portion of cabbage slaw, a drizzle of the yogurt sauce, and finish with a few slices of avocado.
Serve immediately with the remaining lime wedges on the side for additional zing.