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

Gluten-Free, Soy-Free

2 Servings, 750 Calories/Serving

20 – 30 Minutes

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

A great representation of our home town ;)

86% of customers would order again

In your bag

1 bag serves 2 (2 bags serves 4)
  • 3 scallions
  • 3 ounces shredded green cabbage
  • 2 ounces shredded carrots
  • 1 tablespoon apple cider vinegar
  • 2 limes
  • ½ teaspoon cayenne (optional)
  • ¼ cup Greek yogurt
  • 2 sole fillets (about 5 ounces each)
  • ¼ cup gluten-free cornstarch
  • 8 Mi Rancho 100% corn tortillas
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro

Chef's Tip

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 pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 68g (23% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, milk.


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

Wash produce before use


Make the cabbage slaw

  • Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, combine the scallions, cabbage, 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 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; set aside half for the sole.
In a small bowl, stir together the yogurt, 1 teaspoon lime zest, 1 tablespoon lime juice, and up to half the cayenne; 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 and pepper and with as much of the remaining 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, turning once, until golden brown and just cooked through, 1 to 2 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 6 tortillas, turning once, 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. Top with the sole, cabbage slaw, and avocado. Dollop with the lime yogurt and garnish with the cilantro. Serve with the lime wedges.

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