Name: Crispy Chili-Lime Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod fillet; 2 medium Corn tortillas; 1 tsp Olive oil; 2 tbsp Plain Greek yogurt; 0.13 whole Avocado; 1 cup Shredded cabbage; 1 tbsp Lime juice; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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 Fish Tacos

Pan-seared cod fillets seasoned with smoky chili and zest, served in warm corn tortillas with a crunchy lime-infused cabbage slaw.

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NUTRITION

Protein

49.1g

Fat

13.8g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod fillet

2 medium Corn tortillas

1 tsp Olive oil

2 tbsp Plain Greek yogurt

0.13 whole Avocado

1 cup Shredded cabbage

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Pat the cod fillet dry with paper towels and rub the spice mixture evenly over both sides.
3
In a medium bowl, toss the shredded cabbage with lime juice and Greek yogurt to create a creamy, tangy slaw.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Add the seasoned cod to the skillet and cook for 3-4 minutes per side until the exterior is crispy and the fish flakes easily.
6
While the fish cooks, warm the corn tortillas in a dry pan or over an open flame until pliable.
7
Break the cooked fish into large chunks and divide them between the warm tortillas.
8
Top each taco with the prepared cabbage slaw, fresh avocado slices, and chopped cilantro.