20 - 30 minutes
SoCal Fish Tacos with Avocado, Cabbage Slaw, and Spiced Lime Yogurt
In our spin on the SoCal staple, we replace the fried fish with sautéed sole and swap out the mayo-drenched slaw for a lightened-up version dressed with oil and vinegar.
- 3 ounces green cabbage
- 3 scallions
- 2 ounces shredded carrots
- 1 tablespoon apple cider vinegar
- 2 limes
- ½ teaspoon cayenne (optional)
- ¼ cup Greek yogurt
- Two 5-ounce sole fillets
- ¼ cup gluten-free cornstarch
- 8 Mi Rancho Organic Corn Tortillas
- 1 avocado
- Fresh cilantro
Make the slaw
Cut away any core from the cabbage; thinly slice the cabbage.
Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, combine the cabbage, scallions, carrots, vinegar, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.
Make the spiced lime yogurt
Zest and juice 1 lime, keeping the zest and juice separate. Cut the remaining lime into wedges for garnish.
If using, divide the cayenne into two equal portions, one for the yogurt and one for the sole.
In a small bowl, stir together the yogurt, 1 teaspoon lime zest, 1 tablespoon lime juice, and as much cayenne as you like; season to taste with salt and pepper.
Prep and cook the sole
Pat the sole dry with a paper towel; cut the fillets crosswise into 2-inch-wide strips and season lightly with salt.
In a shallow bowl or plate, spread the cornstarch in an even layer; season generously with salt, pepper, and as much cayenne as you like.
Dredge the sole in the cornstarch, turning to coat; shake off any excess.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sole and cook until golden brown and cooked through, 2 to 4 minutes per side.
While the sole cooks, heat the tortillas.
Warm the tortillas
Remove 6 tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Prep the remaining garnishes
Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Coarsely chop the cilantro.
Transfer the tortillas to individual plates and top with the sole. Garnish with the cabbage slaw and avocado. Dollop with the spiced-lime yogurt and sprinkle with the cilantro. Serve the lime wedges on the side.
Turn your remaining tortillas into chips; learn how in our blog:
How to make your own tortilla chips.
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Photo credit to Nicole Beck.