The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Fish Tacos
Per Serving
100 g sole (or rockfish) fillets
2 corn tortillas
2 (heaping) T avocado spread (avocados, avocado oil, cilantro, onions, nutritional yeast, lime juice, salt, pepper)
1 T avocado oil
1 T seasoning rub (paprika, chili powder, cumin, garlic, salt, pepper, nutritional yeast, oregano)
100 g slaw (red and green cabbage with lime juice, oil, salt, pepper, whole grain mustard)
Equipment needed: pan or grill
To prepare the fish, lay it out on a cutting board and sprinkle with the seasoning rub. This adds a little spice but is mild. Use less rub for a more mild flavor.
Begin heating up your pan (or grill) on high heat. Add the oil. When hot, add the fish. Set a timer for 2 minutes.
Because the fillets are so thin, they only take 1 minute on each side to cook.
You can remove from the heat after 2 minutes. I like to warm my tortillas before using, but is not necessary, it just makes them a bit more pliable. (I normally just heat in the microwave for 20-30 sec.) Lay out the tortillas on a cutting board, or your plates and cover with a layer of avocado spread.
Finish by putting the fish on top of the slaw. (cilantro just for the picture) From start to finish the dinner takes less than 5 minutes. Enjoy and stay cool!
The sauce for the slaw is under the cabbage so it wouldn't make the slaw soggy. Mix the slaw with the sauce that is in the container with it and place on top of the avocado spread.
