YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw
Enjoy a vibrant combination of lightly seasoned, pan-seared tilapia cradled in a warm corn tortilla, topped with a refreshing cabbage slaw and a drizzle of tangy Greek yogurt sauce. This dish balances the crispy and smooth textures with a burst of fresh flavor perfect for any meal.
INGREDIENTS
5 oz Tilapia Fillet
1 cup shredded Green Cabbage
1 Corn Tortilla
1/4 Avocado
2 tbsp Low-Fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lime Juice
1/2 tsp Cumin
Salt & Pepper to taste
PREPARATION
In a small bowl, combine the lime juice, Greek yogurt, cumin, salt, and pepper to create a tangy sauce; set aside.
Season the tilapia fillet with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and add the tilapia fillet. Cook for about 3-4 minutes per side until the fish is opaque and lightly crispy on the edges.
While the fish cooks, toss the shredded cabbage with a pinch of salt and a little lime juice for brightness.
Warm the corn tortilla in a separate pan or microwave until pliable.
Assemble the tacos by placing the cooked tilapia on the tortilla, topping with a generous portion of cabbage slaw, drizzling with the prepared yogurt sauce, and adding sliced avocado.
Serve immediately and enjoy your fresh, crispy fish tacos.