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SoCal fish tacos with avocado, cabbage slaw, and lime yogurt

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

One-Pan Meal

SoCal fish tacos with avocado, cabbage slaw, and lime yogurt

Diabetes-Friendly, Gluten-Free, Soy-Free

2 Servings, 640 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)
Sun Basket 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.
  • 3 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • 1 tablespoon apple cider vinegar
  • 1 organic lime
  • ½ teaspoon cayenne (optional)
  • ¼ cup organic Greek yogurt
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • ¼ cup gluten-free cornstarch
  • 8 Mi Rancho 100% corn tortillas
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro

Ingredient IQ

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 when it hits the hot oil to form a taut, crisp web.

Nutrition per serving

Calories: 640, Protein: 27g (54% DV), Fiber: 14g (56% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV), Carbohydrates: 60g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish

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.

Instructions

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

Wash produce before use

1

Make the cabbage slaw

In a medium bowl, combine the cabbage, carrots, vinegar, and 1 to 2 tablespoons 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

  • Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
  • If using the cayenne, set aside half for the fish.
In a small bowl, stir together the yogurt, 1 teaspoon [2 tsp] lime zest, 1 tablespoon [2 TBL] lime juice, and up to half the cayenne. Season to taste with salt and pepper.

3

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; cut the sole crosswise into 2-inch-wide strips, the halibut into ½-inch-wide strips. Season lightly with salt.
  • On a plate or shallow bowl, season the cornstarch generously with salt and pepper and with as much of the remaining cayenne as you like; 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. Working in batches if needed, add the fish and cook, turning once, until golden brown and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the fish cooks, heat the tortillas.

4

Warm the tortillas

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.

5

Prep the remaining garnishes

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.

6

Serve

Transfer the tortillas to individual plates. Top with the fish, cabbage slaw, and avocado. Dollop with the lime yogurt and garnish with the cilantro. Serve with the lime wedges.

Kids Can!

  • Toss the cabbage slaw.
  • Juice the lime.
  • Scoop out the avocado.
  • Help assemble the tacos.

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