Fish tacos with avocado, Baja cucumber salad, and mint-yogurt sauce

Gluten Free, Soy Free

2 Servings, 770 Calories/Serving

20 – 30 Minutes

A staple for Southern Californian surfers, especially around San Diego, fish tacos are often made with fried fish. Here, we cook flaky sole fillets in a little olive oil with our custom spice blend, bright with citrusy sumac, then load them into tortillas with cabbage, radishes, and avocado. A crunchy cucumber salad rounds out the meal.

Ingredients

  • 3 ounces Savoy cabbage
  • 2 or 3 red radishes
  • Fresh mint
  • 1 lime
  • ¼ cup Greek yogurt
  • 1 cucumber
  • 2 tablespoons roasted pumpkin seeds
  • Two 5-ounce sole fillets
  • Sole taco seasoning (sumac - chile powder - granulated garlic)
  • 8 Mi Rancho 100% corn tortillas
  • 1 avocado
  • Fresh cilantro

Chef's Tip

You can turn your extra 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.


Instructions

1

Start prepping the garnishes; make the mint-yogurt sauce

  • Cut away any core from the cabbage; thinly slice the cabbage. Set aside for garnish.
  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons. Set aside for garnish.
  • Strip the mint leaves from the stems; finely chop the leaves.
  • Zest the lime. Juice half; measure out 1 teaspoon for the mint-yogurt sauce and set aside the rest for the cucumber salad. Cut half the lime into wedges for garnish.
In a small bowl, stir together the yogurt, mint, 1 teaspoon lime zest, 1 teaspoon lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

2

Make the cucumber salad

  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then on the diagonal into ½-inch-thick slices.
In a medium bowl, stir together the cucumber, pumpkin seeds, remaining lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

3

Prep and cook the sole

  • Pat the sole dry with a paper towel; cut into 2-inch pieces and season with the sole seasoning blend, salt, and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sole and cook until opaque and lightly golden brown, 2 to 3 minutes per side. Transfer to a plate.

4

Warm the tortillas

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.

5

Finish prepping the garnishes and salad

  • 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; stir half into the cucumber salad and set aside half for garnish.

6

Serve

Transfer the tortillas to individual plates and top with the sole. Garnish with the cabbage, radishes, and avocado. Dollop with the mint-yogurt sauce and sprinkle with the remaining cilantro. Serve with the cucumber salad and lime wedges.


Nutrition per serving: Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 33g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 60mg (20% DV), Sodium: 660mg (28% DV), Carbohydrates: 49g (16% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: fish, milk

Similar Recipes

Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free