Seared Salmon Tacos with Cabbage Slaw

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

Seared Salmon Tacos with Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Salmon Tacos with Cabbage Slaw

Pan-seared salmon seasoned with smoky chili and cumin, nestled in warm corn tortillas and topped with a zesty, crunch-filled cabbage slaw.

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NUTRITION

564kcal
Protein
65g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Salmon Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Non-fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Chili Powder and Cumin blend

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PREPARATION

  • 1

    In a small bowl, whisk together the non-fat Greek yogurt and lime juice to create the slaw dressing.

  • 2

    Toss the shredded cabbage with the yogurt dressing until evenly coated.

  • 3

    Season the salmon fillet on both sides with the chili powder, cumin, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the interior is opaque.

  • 5

    While the salmon is cooking, warm the corn tortillas in a dry pan or over an open flame until soft and slightly charred.

  • 6

    Flake the seared salmon into large pieces and divide them between the warm tortillas.

  • 7

    Top each taco with a generous portion of the zesty cabbage slaw and serve immediately.

Seared Salmon Tacos with Cabbage Slaw

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

Seared Salmon Tacos with Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Salmon Tacos with Cabbage Slaw

Pan-seared salmon seasoned with smoky chili and cumin, nestled in warm corn tortillas and topped with a zesty, crunch-filled cabbage slaw.

NUTRITION

564kcal
Protein
65g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Salmon Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Non-fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Chili Powder and Cumin blend

PREPARATION

  • 1

    In a small bowl, whisk together the non-fat Greek yogurt and lime juice to create the slaw dressing.

  • 2

    Toss the shredded cabbage with the yogurt dressing until evenly coated.

  • 3

    Season the salmon fillet on both sides with the chili powder, cumin, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the interior is opaque.

  • 5

    While the salmon is cooking, warm the corn tortillas in a dry pan or over an open flame until soft and slightly charred.

  • 6

    Flake the seared salmon into large pieces and divide them between the warm tortillas.

  • 7

    Top each taco with a generous portion of the zesty cabbage slaw and serve immediately.