Perfect fish tacos consist of three parts: lightly battered and crisped fish, a handful of fresh veg (preferably with lots of avocado and lime), and warm tortillas. With this recipe, you can check off all of the above. The sole fillets get a dredging in flour and smoky spices before being fried in the pan, while the cabbage slaw is tossed with a tangy avocado crema, giving you citrus, crunch, and creaminess all in one.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
Wash and dry all produce. If warming tortillas in oven, preheat oven to 400 degrees (you can skip if you have a microwave). Thinly slice radishes. Cut lime into wedges.
Halve, pit, and scoop out flesh from avocado to remove peel. Roughly chop into large pieces, then place in medium bowl. Mash with a fork until smooth. Mix in sour cream and juice of half the lime. Season with salt and pepper. Set aside half this mixture in a small bowl.
Add cabbage, radishes, and a squeeze of lime to medium bowl with avocado crema and toss to combine. Season with salt and pepper. Wrap tortillas in aluminum foil and place in oven until warm, 5 minutes (if using microwave, wrap in a damp paper towel and microwave on high for 30 seconds).
Halve sole fillets lengthwise to create four evenly sized strips. Season with half the blackening spice. In a shallow dish, mix flour, remaining blackening spice, and a large pinch of salt and pepper.
Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). While oil heats, gently toss sole in flour mixture to coat all over. When oil is hot and shimmering, add sole to pan. (TIP: Lower it in gently to avoid splashing oil.) Cook until golden brown and crisp, 2-3 minutes per side. Set aside on a paper towel-lined plate. Season immediately with salt and pepper.
Spread remaining avocado crema on tortillas. Place a piece of sole on each and top with a small handful of slaw. Serve with lime wedges (for squeezing) and any remaining slaw on side