SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw

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

SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw

Soy-Free, Gluten-Free

2 Servings, 600 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.
  • 2 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)
  • 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
  • ¼ cup cornstarch
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 600, Protein: 27g (54% DV), Fiber: 7g (28% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 60mg (20% DV), Sodium: 390mg (16% DV), Carbohydrates: 84g (28% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk

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 carrot-cabbage slaw

In a medium bowl, combine the cabbage, carrots, apple cider 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, 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 all fish options.
  • Pat the fish dry with a paper towel; cut the sole crosswise into 2-inch-wide strips, the halibut or salmon into ½-inch-wide strips. Season lightly with salt.
  • On a plate or shallow bowl, season the cornstarch with salt and pepper and 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. Add the fish and cook, turning once, until golden brown and just cooked through, 1 to 2 minutes per side. Transfer to a plate.
While the fish cooks, prepare the cilantro and heat the tortillas.

4

Prep the remaining garnish; warm the tortillas

  • Coarsely chop the cilantro.
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.

Serve

Set out the tortillas, fish, carrot-cabbage slaw, lime yogurt, lime wedges, and cilantro and invite everyone to assemble their own tacos.
Kids Can!
  • Assemble the carrot-cabbage slaw.
  • Juice the lime; measure the juice.
  • Help assemble the tacos.