Fish tacos with avocado, Baja cucumber salad, and mint-yogurt sauce

Gluten Free, Soy Free, Low Calorie

2 Servings, 560 Calories/Serving

20 - 30 Minutes

A staple for Southern Californian surfers, especially around San Diego, fish tacos are often made with fried fish. Here, we cook flaky sole fillets in a little olive oil with our custom spice blend, bright with citrusy sumac, then load them into tortillas with cabbage, radishes, and avocado. A crunchy cucumber salad rounds out the meal.


  • 2 ounces Savoy cabbage
  • 3 or 4 red radishes
  • Fresh mint
  • 1 lime
  • ¼ cup Greek yogurt
  • 1 Persian cucumber
  • 2 tablespoons roasted pumpkin seeds
  • Two 5-ounce sole fillets
  • Sole seasoning blend (sumac - chile powder - granulated garlic)
  • 6 Mi Rancho 100% corn tortillas
  • 1 avocado
  • Fresh cilantro



Start prepping the garnishes; make the mint-yogurt sauce

  • Cut away any core from the cabbage; thinly slice the cabbage. Set aside for garnish.
  • Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise. Set aside for garnish.
  • Strip the mint leaves from the stems; finely chop the leaves.
  • Zest the lime. Juice half; measure out 1 teaspoon for the mint-yogurt sauce and set aside the rest for the cucumber salad. Cut half the lime into wedges for garnish.
In a small bowl, stir together the yogurt, mint, 1 teaspoon lime zest, 1 teaspoon lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Make the cucumber salad

  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then on the diagonal into ½-inch-thick slices.
In a medium bowl, stir together the cucumber, pumpkin seeds, remaining lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Prep and cook the sole

  • Pat the sole dry with a paper towel; cut into 2-inch pieces and season with the sole seasoning blend, salt, and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sole and cook until opaque and lightly golden brown, 2 to 3 minutes per side. Transfer to a plate.


Warm the tortillas

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.


Finish prepping the garnishes and salad

  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick pieces.
  • Coarsely chop the cilantro; stir half into the cucumber salad and set aside half for garnish.



Transfer the tortillas to individual plates and top with the sole. Garnish with the cabbage, radishes, and avocado. Dollop with the mint-yogurt sauce and sprinkle with the remaining cilantro. Serve with the cucumber salad and lime wedges.

Nutrition per serving: Calories: 560 Protein: 26 g, Total Fat: 32 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Carbohydrates: 41 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 420 mg
Contains: fish, milk

Similar Recipes

Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free