Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

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

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy these vibrant fish tacos featuring lightly pan-seared cod, nestled in soft corn tortillas and topped with a refreshing cabbage slaw accented with a tangy Greek yogurt dressing and creamy avocado slices. The subtle crunch of fresh vegetables and the burst of citrus make every bite a delightful celebration of textures and flavors.

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NUTRITION

509kcal
Protein
44.8g
Fat
14.8g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod

1 tsp Olive Oil

3 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Greek Yogurt

1/2 Avocado Slices

1/4 cup Black Beans

1 Lime Wedge

Cilantro sprigs

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PREPARATION

  • 1

    Pat the cod dry and season lightly with salt, pepper, and a pinch of cumin.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat and sear the cod for about 3-4 minutes per side until the fish is cooked through and has a slightly crispy exterior.

  • 3

    Warm the corn tortillas in a separate pan or on a griddle until soft and pliable.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, a squeeze of lime juice, and chopped cilantro to create a fresh slaw.

  • 5

    Flake the seared cod into bite-sized pieces and gently toss it with the cabbage slaw. Fold in black beans and add avocado slices on top.

  • 6

    Assemble the tacos by placing the fish and slaw mixture onto each tortilla, garnish with additional cilantro if desired, and serve with an extra lime wedge on the side.

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

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

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Fresh Cabbage Slaw

Enjoy these vibrant fish tacos featuring lightly pan-seared cod, nestled in soft corn tortillas and topped with a refreshing cabbage slaw accented with a tangy Greek yogurt dressing and creamy avocado slices. The subtle crunch of fresh vegetables and the burst of citrus make every bite a delightful celebration of textures and flavors.

NUTRITION

509kcal
Protein
44.8g
Fat
14.8g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod

1 tsp Olive Oil

3 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Greek Yogurt

1/2 Avocado Slices

1/4 cup Black Beans

1 Lime Wedge

Cilantro sprigs

PREPARATION

  • 1

    Pat the cod dry and season lightly with salt, pepper, and a pinch of cumin.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat and sear the cod for about 3-4 minutes per side until the fish is cooked through and has a slightly crispy exterior.

  • 3

    Warm the corn tortillas in a separate pan or on a griddle until soft and pliable.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, a squeeze of lime juice, and chopped cilantro to create a fresh slaw.

  • 5

    Flake the seared cod into bite-sized pieces and gently toss it with the cabbage slaw. Fold in black beans and add avocado slices on top.

  • 6

    Assemble the tacos by placing the fish and slaw mixture onto each tortilla, garnish with additional cilantro if desired, and serve with an extra lime wedge on the side.