Crispy Pan-Seared White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared White Fish Tacos with Fresh Cabbage Slaw

Enjoy these delightful white fish tacos featuring a perfectly pan-seared cod fillet wrapped in warm corn tortillas, topped with a refreshing cabbage slaw dressed in a tangy Greek yogurt-lime crema. A beautifully balanced meal that hits the mark with lean protein, vibrant textures, and a burst of zesty flavor.

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NUTRITION

290kcal
Protein
36g
Fat
6.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Season the cod fillet with salt, pepper, chili powder, and cumin.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned cod in the skillet and cook for about 3 minutes on each side until it becomes crispy and flakes easily with a fork.

  • 4

    While the fish is cooking, combine the shredded cabbage and carrot in a bowl. In a separate small bowl, whisk together the Greek yogurt and lime juice. Pour the dressing over the slaw and mix until well combined.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by layering pieces of the crispy cod onto each tortilla and topping with a generous portion of the cabbage slaw.

  • 7

    Finish with an extra squeeze of lime juice if desired and serve immediately.

Crispy Pan-Seared White 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 White Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared White Fish Tacos with Fresh Cabbage Slaw

Enjoy these delightful white fish tacos featuring a perfectly pan-seared cod fillet wrapped in warm corn tortillas, topped with a refreshing cabbage slaw dressed in a tangy Greek yogurt-lime crema. A beautifully balanced meal that hits the mark with lean protein, vibrant textures, and a burst of zesty flavor.

NUTRITION

290kcal
Protein
36g
Fat
6.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the cod fillet with salt, pepper, chili powder, and cumin.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned cod in the skillet and cook for about 3 minutes on each side until it becomes crispy and flakes easily with a fork.

  • 4

    While the fish is cooking, combine the shredded cabbage and carrot in a bowl. In a separate small bowl, whisk together the Greek yogurt and lime juice. Pour the dressing over the slaw and mix until well combined.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by layering pieces of the crispy cod onto each tortilla and topping with a generous portion of the cabbage slaw.

  • 7

    Finish with an extra squeeze of lime juice if desired and serve immediately.