Name: Pan-Seared Pollock Fish Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Pollock fillets; 2 medium Corn tortillas; 1 tsp Avocado oil; 2 tbsp Non-fat Greek yogurt; 1 tsp Lime juice; 0.5 cup Shredded green cabbage; 0.25 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 0.25 cup Sliced radishes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pollock Fish Tacos

Pan-seared pollock strips seasoned with smoky spices, served in warm corn tortillas with a crisp cabbage slaw and zesty Greek yogurt crema.

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NUTRITION

Protein

51.2g

Fat

8.4g

Carbs

34.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Pollock fillets

2 medium Corn tortillas

1 tsp Avocado oil

2 tbsp Non-fat Greek yogurt

1 tsp Lime juice

0.5 cup Shredded green cabbage

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.25 cup Sliced radishes

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PREPARATION

1
Pat the pollock fillets dry with a paper towel and cut into 1-inch wide strips.
2
In a small bowl, combine chili powder, cumin, garlic powder, sea salt, and black pepper, then coat the fish strips evenly.
3
Whisk the Greek yogurt and lime juice in a separate ramekin until smooth to create the crema.
4
Heat the avocado oil in a large non-stick skillet over medium-high heat.
5
Place the fish strips in the pan and sear for 2 to 3 minutes per side until the exterior is golden and the flesh flakes easily.
6
Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.
7
Build the tacos by dividing the shredded cabbage among the tortillas, topping with seared pollock, radishes, and cilantro.
8
Finish each taco with a generous drizzle of the lime-yogurt crema.