YOUR SOLIN GENERATED RECIPE
Crispy Fish Tacos with Fresh Slaw
Enjoy a vibrant mix of golden, crispy cod nestled in a warm corn tortilla and topped with a refreshing cabbage slaw lightly dressed with tangy lime-infused Greek yogurt. This dish balances lean protein with fresh vegetables for a light, satisfying meal.
INGREDIENTS
6 oz Cod Fillet
1 Corn Tortilla
1 cup shredded Green Cabbage
1 small shredded Carrot
2 tbsp Plain Non-Fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lime Juice
Seasonings (salt, pepper, cumin, paprika) to taste
PREPARATION
Pat the cod fillet dry and season both sides generously with salt, pepper, cumin, and paprika.
Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the seasoned cod and cook for about 3-4 minutes per side, until the exterior is crispy and the fish is just cooked through.
While the fish is cooking, prepare the fresh slaw by combining the shredded cabbage and carrot in a bowl. Stir in the Greek yogurt and lime juice, and season with a pinch of salt and pepper. Mix well until the vegetables are lightly coated.
Warm the corn tortilla in a dry skillet for 30 seconds on each side or wrap in a damp paper towel and microwave for 20 seconds.
Assemble the fish taco by placing pieces of the crispy cod onto the tortilla, then topping with a generous scoop of fresh slaw. Serve immediately with an extra squeeze of lime if desired.