Fish tacos with avocado, Baja cucumber salad, and mint-yogurt sauce
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.
In your bag
- 3 ounces Savoy cabbage
- 2 or 3 red radishes
- Fresh mint
- 1 lime
- ¼ cup Greek yogurt
- 1 cucumber
- 2 tablespoons roasted pumpkin seeds
- Two 5-ounce sole fillets
- Sole taco seasoning (sumac - chile powder - granulated garlic)
- 8 Mi Rancho 100% corn tortillas
- 1 avocado
- Fresh cilantro
You can turn your extra 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 pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.
Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 33g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 60mg (20% DV), Sodium: 660mg (28% DV), Carbohydrates: 49g (16% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish