What you'll be getting:

Fish Tacos

Per Serving

100 g sole (or rockfish) fillets 

2 corn tortillas 

2 (heaping) T avocado sauce (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 tossed with lime juice, oil, salt, pepper, whole grain mustard) 

Equipment needed: pan or grill

I have listed 2 different ways to cook this dinner. I originally was going to grill the fish, but personally, it's a lot easier for me to just wipe out a pan, than clean the grill after a small meal. If you prefer grilling, you can. The fish cooks in 2 minutes, so it won't heat up your home on this hot day. 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. Lay out the tortillas on a cutting board, or your plates and cover with a layer of avocado sauce.  

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! 

Top with the slaw. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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