In order to bring you the best organic produce, some ingredients may differ from those depicted.
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SoCal fish tacos with zesty lime yogurt and carrot-cabbage slaw
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 530 Calories/Serving
20–35 Minutes
Surfer-approved, these fish tacos require just one pan and include an array of good-for-you garnishes.
In your bag
- 3 ounces organic shredded green or other cabbage
- 2 ounces organic shredded carrots
- 1 tablespoon apple cider vinegar
- 1 organic lime
- 1/4 cup Greek yogurt
- Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 5 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 530, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 420mg (18% DV), Total Carb. 70g (25% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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.
Instructions
Wash produce before use
1
Make the carrot-cabbage slaw
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.]
In a small bowl, stir together the yogurt, lime zest, 1 tablespoon [2 TBL] lime juice, and a pinch of the blackening spice blend (set aside the remaining spice blend for dredging the fish). Season to taste with salt and pepper.
3
Prep and cook the fish
- 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, pepper, and ¼ teaspoon of the blackening spice blend; 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.
- Remove 6 [12] 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, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Serve
Kids Can!
- Assemble the carrot-cabbage slaw.
- Juice the lime; measure the juice.
- Count the tortillas.
- Help assemble the tacos.