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

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

Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus

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)
Sunbasket 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, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 390mg (17% DV), Total Carb. 84g (31% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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, Sesame.


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

Wash produce before use


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.


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.


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.


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.


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.