Name: Pan-Seared Cod Fish Tacos with Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cod fillet; 0.5 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 medium Corn tortillas; 1 cup Shredded cabbage; 0.25 cup Plain Greek yogurt; 1 tbsp Lime juice; 2 tbsp Fresh cilantro; 0.25 whole Avocado

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 with Slaw

Pan-seared cod seasoned with smoky spices served in warm corn tortillas with a crisp, zesty cabbage slaw and buttery avocado slices.

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NUTRITION

Protein

42.9g

Fat

12.9g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod fillet

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 whole Avocado

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides evenly with chili powder, cumin, sea salt, and black pepper.
2
In a medium bowl, whisk together the plain Greek yogurt, lime juice, and chopped cilantro until smooth.
3
Toss the shredded cabbage into the yogurt mixture until thoroughly coated to create the slaw; set aside.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the cod in the skillet and sear for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
6
While the fish cooks, warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side.
7
Flake the cooked cod into large chunks and divide it among the three warm tortillas.
8
Top each taco with a generous portion of the zesty cabbage slaw and slices of fresh avocado.