Name: Crispy Chili-Lime Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 2 small corn tortillas; 1 tsp olive oil; 0.25 whole avocado; 1 cup green cabbage; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 2 tbsp nonfat Greek yogurt

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 white fish seasoned with smoky chili and bright lime, served in warm corn tortillas with a zesty, crunch-filled cabbage slaw.

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NUTRITION

Protein

49.3g

Fat

15.3g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

2 small corn tortillas

1 tsp olive oil

0.25 whole avocado

1 cup green cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

2 tbsp nonfat Greek yogurt

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PREPARATION

1
Pat the cod fillet dry with paper towels and season both sides evenly with chili powder, sea salt, and black pepper.
2
In a small bowl, toss the shredded green cabbage with lime juice and finely chopped cilantro to create a bright slaw.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes per side until it is golden and flakes easily with a fork.
4
While the fish cooks, mash the avocado in a small bowl with a pinch of salt until smooth.
5
Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.
6
Flake the cooked fish into large chunks and divide it equally between the two tortillas.
7
Top each taco with the avocado mash, a generous portion of the cabbage slaw, and a dollop of Greek yogurt for a clean, creamy finish.