Past Recipes
Fish Tacos

Fish Tacos with Avocado Orange Salsa and Creamy Slaw

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You might not realize this, but winter is prime citrus season—so what better time to channel tropical flavors and kick the cold-weather doldrums? These fish tacos do just the trick. Fillets of sole are rubbed with chili for a little heat, and roasted until tender. It’s piled into corn tortillas with a fresh salsa of orange, avocado, and jalapeño, plus a creamy and crunchy slaw to add more color and brightness to this transportive dish.
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • sole
    • 12 ounces
    • sole
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • scallions
    • 2
    • scallions
  • avocado
    • 1
    • avocado
  • Cara Cara orange
    • 1
    • Cara Cara orange
  • corn tortillas
    • 6
    • corn tortillas
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • apple cider vinegar
    • 1/2 tablespoon
    • apple cider vinegar
  • baby arugula
    • 2 ounces
    • baby arugula
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • shredded carrots
    • 1 cup
    • shredded carrots
  • jalapeño
    • 1
    • jalapeño

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Marinate Sole

    Marinate Sole

    Preheat oven to 425ºF. Pat sole dry with paper towel and place on a foil-lined baking sheet. Season all over with spice mix and ½ teaspoon salt. Drizzle ½ tablespoon olive oil over each fillet, then rub seasoning into fish. Set aside to marinate at room temperature for about 10 minutes.

  2. Prepare Ingredients

    Prepare Ingredients

    While sole marinates, rinse all produce. Peel orange, discard skin, and halve. Over a large bowl, squeeze 1 half of orange to yield about 1 tablespoon juice, then roughly chop orange. Trim and discard scallion roots and thinly slice. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and place in a medium bowl (big enough for the salsa).

  3. Roast Sole and Warm Tortillas

    Roast Sole and Warm Tortillas

    Transfer baking sheet with sole to oven and roast until fish is cooked through and opaque, about 8 minutes. Meanwhile, stack tortillas and wrap in foil. Place in oven to warm until ready to serve.

  4. Make Creamy Slaw

    Make Creamy Slaw

    While tortillas warm, add mayonnaise and apple cider vinegar to bowl with orange juice and whisk to combine. Season with ¼ teaspoon salt. Add arugula, slaw mix, and half of scallions. Toss to coat, then set aside until ready to serve.

  5. Make Avocado Orange Salsa

    Make Avocado Orange Salsa

    Halve jalapeño lengthwise and, using a knife tip, discard seeds and finely chop as much as desired. Add to bowl with avocado. Stir in chopped orange, remaining scallions, and 1 tablespoon olive oil to combine. Season with ½ teaspoon salt and pepper as desired, then set aside.

  6. Plate Fish Tacos

    Plate Fish Tacos

    Using a fork, flake sole into large pieces. Divide tortillas between plates and fill with sole. Top with a spoonful of avocado orange salsa, and serve any remainder alongside with creamy slaw. Dig in!

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