Great American Road Trip

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

Gluten Free, Soy-Free

2 Servings, 740 Calories/Serving

20 – 30 Minutes

In our spin on the SoCal staple, we replace the fried fish with sautéed sole and swap out the mayo-drenched slaw for a lightened-up version dressed with oil and vinegar.


  • 3 ounces green cabbage
  • 3 scallions
  • 2 ounces shredded carrots
  • 1 tablespoon apple cider vinegar
  • 2 limes
  • ½ teaspoon cayenne (optional)
  • ¼ cup Greek yogurt
  • Two 5-ounce sole fillets
  • ¼ cup gluten-free cornstarch
  • 8 Mi Rancho 100% corn tortillas
  • 1 avocado
  • 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.



Make the slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, combine the cabbage, scallions, 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 spiced 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, one for the yogurt and one for the sole.
In a small bowl, stir together the yogurt, 1 teaspoon lime zest, 1 tablespoon lime juice, and as much cayenne as you like; 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, pepper, and as much 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 until golden brown and cooked through, 2 to 4 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 tortillas 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 and top with the sole. Garnish with the cabbage slaw and avocado. Dollop with the spiced-lime yogurt and sprinkle with the cilantro. Serve the lime wedges on the side.

Nutrition per serving: Protein: 28g (56% DV), Fiber: 9g (36% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 65mg (22% DV), Sodium: 710mg (30% DV), Carbohydrates: 66g (22% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: fish, milk

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