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

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish Tacos with Slaw

Pan-seared cod seasoned with smoky spices, tucked into warm corn tortillas and topped with a zesty, crisp cabbage slaw.

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NUTRITION

Protein

48.7g

Fat

8.5g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage

2 tbsp Non-fat Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

2 medium Corn tortillas

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lime juice, and chopped cilantro to create the dressing.
2
Toss the shredded cabbage with the yogurt dressing until well coated and set aside to let the flavors meld.
3
Pat the cod fillets dry with a paper towel and season both sides evenly with chili powder, cumin, sea salt, and black pepper.
4
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
5
Place the fish in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
6
While the fish cooks, lightly toast the corn tortillas over an open flame or in a separate dry pan until pliable and warm.
7
Break the cooked fish into large chunks and divide evenly between the tortillas.
8
Top each taco with a generous portion of the zesty cabbage slaw and serve immediately.