Name: Pan-Seared Fish Tacos with Zesty Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod fillet; 2 medium Corn tortillas; 1 cup Shredded cabbage; 0.25 cup Non-fat Greek yogurt; 1 tbsp Lime juice; 1 tsp Olive oil; 0.25 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 Fish Tacos with Zesty Slaw

Flaky white fish pan-seared with smoky spices, tucked into warm corn tortillas and topped with a crisp, tangy yogurt-lime slaw.

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NUTRITION

Protein

49.9g

Fat

8.2g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod fillet

2 medium Corn tortillas

1 cup Shredded cabbage

0.25 cup Non-fat Greek yogurt

1 tbsp Lime juice

1 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lime juice, and chopped cilantro to create the creamy 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 fillet dry with a paper towel and season both sides evenly with chili powder, cumin, garlic powder, salt, and pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the fish in the pan 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, warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side.
7
Break the cooked fish into large chunks and divide evenly between the two warm tortillas.
8
Top the fish with a generous heap of the zesty slaw and serve immediately.