What you'll be getting:
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.