SoCal fish tacos with avocado, cabbage slaw, and lime yogurt
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 ;)”
In your bag
- 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
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.
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.