Tacos with Sole

🥘 Ingredients

• avocado
  2 unit
• blackening spice
  2 tbsp
• flour
  2 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• pepper
• radishes
  3 unit
• salt
• shredded red cabbage
  8 oz
• sole
  24 oz
• sour cream
  1/2 c
• vegetable oil
  4 tbsp

🍳 Cookware

• medium bowl
• small bowl
• medium bowl
• shallow dish
• large pan

1. 

   1

   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.

   radishes: 3 unit, lime: 2 unit
2. 

   2

   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 .

   avocado: 2 unit, sour cream: 1/2 c, salt, pepper
3. 

   3

   Add shredded red cabbage , radishes, and a squeeze of lime to medium bowl with avocado crema and toss to combine. Season with salt and pepper. Wrap flour 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 ).

   shredded red cabbage: 8 oz, flour tortillas: 12 unit
4. 

   4

   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.

   sole: 24 oz, blackening spice: 2 tbsp, flour: 2 tbsp
5. 

   5

   Heat a thin layer of vegetable 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.

   vegetable oil: 4 tbsp
6. 

   6

   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.