SoCal Fish Tacos with Zesty Lime Yogurt and Carrot-Cabbage Slaw | Sunbasket

Name: SoCal Fish Tacos with Zesty Lime Yogurt and Carrot-Cabbage Slaw | Sunbasket
Ingredients: 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 fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic); Fish options:; 2 wild sole fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); ¼ cup cornstarch; 4 or 5 sprigs organic fresh cilantro; 8 Mi Rancho 100% corn tortillas

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Surfer-approved, these fish tacos require just one pan and include an array of good-for-you garnishes.

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Ingredients

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 fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
Fish options:
2 wild sole fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
¼ cup cornstarch
4 or 5 sprigs organic fresh cilantro
8 Mi Rancho 100% corn tortillas