SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw

Lean & Clean

SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

20–35 Minutes

Surfer-approved, these fish tacos require just one pan and include an array of good-for-you garnishes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lime
  • 2 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • ¼ cup Greek yogurt
  • Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • Fish options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • ¼ cup cornstarch
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
Chef's Tips

The secret to creating a crust when you sauté (or fry) fish is to dredge the fillets in a starchy coating, like the cornstarch we use here. The starch not only absorbs excess moisture but also expands to form a taut, crisp web when it hits the hot oil.

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Calories 600, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 85mg (4% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the carrot-cabbage slaw

  • Zest and juice the lime, keeping the zest and juice separate. [Zest and juice both limes.]

In a medium bowl, combine the cabbage, carrots, half the lime juice, and 2 to 3 teaspoons oil. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Make the lime yogurt

In a small bowl, stir together the yogurt, lime zest, remaining lime juice, and a pinch of the fajita spice blend (set aside the remaining spice blend for dredging the fish). Season to taste with salt and pepper.

3

Prep and cook the fish

  • Pat the fish dry with a paper towel; cut each fillet crosswise into 3 strips for a total of 6 [12] strips (remove the salmon skin before cutting). Season lightly with salt.
  • On a plate or in a shallow bowl, season the cornstarch with salt, pepper, and the remaining blackening spice blend; spread in an even layer.

Dredge the fish in the cornstarch, turning to coat; shake off any excess. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish and cook, turning once, until golden brown and just cooked through, 1 to 2 minutes per side. Transfer to a plate.

While the fish is cooking, prepare the cilantro and heat the tortillas.

4

Prep the remaining garnish; warm the tortillas

  • Coarsely chop the cilantro.
  • Remove 6 [12] 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, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, fish, carrot-cabbage slaw, lime yogurt, and cilantro and invite everyone to assemble their own tacos. 

Kids Can!
  • Juice the lime.
  • Assemble the carrot-cabbage slaw.
  • Count the tortillas. 
  • Help assemble the tacos.