Name: Crispy Chili-Lime Salmon Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lime juice; 1 tsp Extra virgin olive oil; 2 small Corn tortillas; 0.5 cup Shredded red cabbage; 2 tbsp Plain Greek yogurt; 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 Salmon Tacos

Pan-seared salmon fillets rubbed with smoky chili and lime, nestled into warm corn tortillas with a crisp, refreshing cabbage slaw.

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NUTRITION

Protein

41.5g

Fat

30.2g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tsp Extra virgin olive oil

2 small Corn tortillas

0.5 cup Shredded red cabbage

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season evenly with chili powder, cumin, sea salt, and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and cook for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes.
4
Remove the salmon from the pan, flake it into large chunks using a fork, and drizzle with half of the lime juice.
5
In a small bowl, whisk together the Greek yogurt, remaining lime juice, and chopped cilantro to create a crema.
6
Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.
7
Assemble the tacos by layering the shredded cabbage, flaked salmon chunks, and a generous dollop of the cilantro-lime yogurt crema.