Name: Crispy Pan-Seared Fish Tacos with Creamy Cilantro Lime Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 1 tbsp Whole Wheat Flour; 1 tsp Olive Oil; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrot; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Lime Juice; 2 tbsp Fresh Cilantro; 2 Corn Tortillas

Crispy Pan-Seared Fish Tacos with Creamy Cilantro Lime Slaw

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

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Fish Tacos with Creamy Cilantro Lime Slaw

Enjoy a delightful twist on classic tacos featuring lightly crispy seared cod paired with a tangy cilantro lime slaw nestled in warm corn tortillas. This dish bursts with fresh flavors and offers a satisfying balance of protein and vibrant crunch.

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NUTRITION

Protein

31.5g

Fat

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

2 Corn Tortillas

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PREPARATION

1
Pat the cod fillet dry and dust both sides with whole wheat flour, seasoning lightly with salt and pepper.
2
Heat olive oil in a non-stick skillet over medium-high heat. Add the cod and cook for about 3-4 minutes per side until golden and crispy. Remove from pan and flake into bite-sized pieces.
3
In a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, lime juice, and chopped cilantro. Toss to coat evenly and season with salt and pepper to taste.
4
Warm the corn tortillas in a separate skillet or microwave until pliable.
5
Assemble the tacos by placing a portion of the crispy fish on each tortilla, then top with a generous helping of the creamy cilantro lime slaw.
6
Serve immediately and enjoy the vibrant, fresh flavors.