SoCal Fish Tacos with Zesty Lime Yogurt and Carrot-Cabbage Slaw
Surfer-approved, these fish tacos require just one pan and include an array of good-for-you garnishes.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Mixing bowl
- Measuring spoon
- Spatula
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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