Name: Crispy Chili-Lime Cod Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cooked brown rice; 1 cup Shredded cabbage; 0.25 whole Avocado; 2 tbsp Nonfat Greek yogurt; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lime juice; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Cod Taco Bowl

Pan-seared cod seasoned with zesty chili and lime served over fluffy brown rice with a crunchy cabbage slaw and creamy avocado.

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NUTRITION

Protein

49.0g

Fat

15.6g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked brown rice

1 cup Shredded cabbage

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the cod fillet dry with paper towels and season both sides evenly with chili powder, ground cumin, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
3
Place the cod in the skillet and sear for 3 to 4 minutes per side until the edges are crispy and the fish flakes easily with a fork.
4
In a small bowl, whisk together the nonfat Greek yogurt and half of the lime juice to create a zesty crema.
5
In a separate bowl, toss the shredded cabbage with the remaining lime juice to soften the texture.
6
Assemble the bowl by placing the cooked brown rice at the base, followed by the lime-tossed cabbage and sliced avocado.
7
Top the bowl with the crispy cod fillet and drizzle the Greek yogurt crema over the entire dish before serving.