Name: Pan-Seared Cod Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 medium Corn tortillas; 1 cup Shredded green cabbage; 0.25 cup Nonfat Greek yogurt; 1 tbsp Fresh lime juice; 0.25 whole Avocado; 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

Pan-Seared Cod Fish Tacos

Pan-seared cod seasoned with smoky cumin and chili, tucked into warm corn tortillas with a crisp, zesty cabbage slaw and creamy avocado.

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NUTRITION

Protein

57.9g

Fat

14.3g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tsp Olive oil

0.5 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

1 cup Shredded green cabbage

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

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PREPARATION

1
Pat the cod fillet dry with paper towels and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
4
While the fish cooks, whisk together the Greek yogurt and half of the lime juice in a small bowl to create a tangy crema.
5
In a separate bowl, toss the shredded cabbage with the remaining lime juice and a pinch of salt to make a quick slaw.
6
Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.
7
Flake the cooked cod into large pieces and divide it between the warm tortillas.
8
Top each taco with the cabbage slaw, sliced avocado, fresh cilantro, and a drizzle of the yogurt crema.