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Surfer-style fish tacos with lime yogurt and cabbage slaw
Easy Prep

Surfer-style fish tacos with lime yogurt and cabbage slaw

Gluten-Free, Soy-Free

4 Servings, 640 Calories/Serving

20 – 30 Minutes

In our spin on the SoCal staple, we replace fried fish with sautéed sole and swap sour cream for Greek yogurt brightened with lime juice.

Ingredients

  • 6 scallions
  • 6 ounces shredded green cabbage
  • ¼ pound shredded carrots
  • 2 tablespoons apple cider vinegar
  • 2 limes
  • ½ teaspoon cayenne (optional)
  • ½ cup Greek yogurt
  • 16 Mi Rancho 100% corn tortillas
  • 4 sole fillets (about 5 ounces each)
  • ½ cup gluten-free cornstarch
  • 2 avocados
  • 3 or 4 sprigs 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.

Nutrition per serving

Instructions

1

Make the cabbage slaw

Heat the oven to 200°F.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, combine the scallions, cabbage, carrots, apple cider 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.

2

Make the lime yogurt

  • Zest and juice 1 lime. 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, lime zest, lime juice, and up to half the cayenne. Season to taste with salt and pepper.

3

Warm the tortillas

  • Remove 12 tortillas from the package; save the rest for another use.
Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use.
While the tortillas warm, prepare the sole.

4

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 of the remaining cayenne as you like.
  • Dredge the sole in the cornstarch mixture, 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. Working in batches, add the sole and cook, turning once, until golden brown and just cooked through, 1 to 2 minutes per side.
While the sole cooks, prepare the garnishes.

5

Prep the remaining garnishes

  • Cut the avocados in half. Remove the pits, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.

6

Serve

Set out the tortillas, sole, cabbage slaw, lime yogurt, avocados, cilantro, and lime wedges. Invite everyone to assemble their own tacos.

Kids Can!

  • Toss the slaw.
  • Juice the lime.
  • Stir together the lime yogurt.
  • Scoop out the avocado flesh.
  • Assemble their own tacos.

Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 600mg (25% DV), Carbohydrates: 64g (21% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish