Surfer-style fish tacos with lime yogurt and cabbage slaw
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.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Spatula
- Spoon
- Plate
- Paper towel
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
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