Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Cumin-Lime Dover Sole Tacos

Delicate Dover sole, cumin-lime seasoning and crunchy October cabbage make a fresh, simple taco lunch in just 25 minutes.

Total time: 25 min
Servings: 2 servings
Estimated total cost: $4
Calories per serving: 410 cal
Stovetop

Ingredients

Dover sole fillets
12 ounces
Green cabbage
8 ounces
Organic lime
1 lime, yielding 2 tablespoons juice
Organic cilantro
2 tablespoons chopped
Small corn tortillas
6
Sour cream
2 tablespoons
Olive oil
1 tablespoon
Ground cumin
3/4 teaspoon
Sweet paprika
1/2 teaspoon
Diamond Crystal Salt flakes
2 1/4 teaspoons, divided

Instructions

Juice 1 lime to obtain 2 tablespoons juice. Set aside 1 tablespoon for the slaw and 1 tablespoon for finishing the fish.
Prepare the cabbage slaw by combining:
- 8 ounces green cabbage, thinly sliced
- 2 tablespoons cilantro, freshly chopped
- 1 tablespoon lime juice
- 2 tablespoons sour cream
- 3/4 teaspoon Diamond Crystal Salt flakes
Toss well and let stand while you prepare the fish.
Pat 12 ounces Dover sole fillets dry. Leave small fillets whole or cut larger ones into broad pieces that fit your skillet. Season evenly with 1 1/2 teaspoons Diamond Crystal Salt flakes, 3/4 teaspoon ground cumin and 1/2 teaspoon sweet paprika. Let stand for 5 minutes while warming the tortillas.
Heat a large dry nonstick skillet over medium-high heat. Warm 6 small corn tortillas in batches for 20–30 seconds per side, then wrap in a clean kitchen towel to keep soft.
Add 1 tablespoon olive oil to the skillet and reduce the heat to medium. Cook the seasoned sole in a single layer, working in two batches if needed, for approximately 1–2 minutes per side, until the thickest part reaches 135–140°F. Turn gently with a wide spatula. Transfer to a plate and drizzle with the reserved 1 tablespoon lime juice.
Gently break the cooked sole into taco-sized pieces. Divide the fish and cabbage slaw among the warm tortillas, plate three tacos per person and serve immediately.

Want more detail? See the temperature guide.

Drink pairing: Sauvignon Blanc complements the lime and delicate fish, while sparkling water with citrus makes a refreshing lunch alternative.

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You asked

Use morton kosher instead of diamond crystal please

Careme

Use Morton kosher salt at about half the volume of Diamond Crystal:

Sole: ¾ teaspoon Morton kosher salt.
Cabbage-arugula slaw: ⅜ teaspoon Morton kosher salt—or start with ¼ teaspoon and add a pinch after tasting.

Keep the lemon, cumin and other ingredients unchanged.

You asked

Could I swap in arugula for cilantro?

Careme

Yes—arugula works well with the lemon and sole. It’s pepperier than cilantro, so use about ¼ cup loosely packed, roughly chopped arugula for the two servings.

Fold it into the cabbage slaw just before assembling the tacos so it doesn’t wilt. Keep the lemon swap unchanged.

You asked

Also no cilantro

Careme

No problem—omit the cilantro; the lemon and cumin will still give the tacos plenty of flavor.

If you want a fresh substitute, use 2 tablespoons chopped parsley or 1 tablespoon thinly sliced green onion. Both are in your ingredient list.

Keep the lemon swap: 1 tablespoon juice in the cabbage slaw and 1 tablespoon over the cooked sole.

You asked

No lime. Do have lemon? Other options?

Careme

Yes—lemon is the best swap. Your ingredient list includes fresh lemons. Use 2 tablespoons lemon juice total: 1 tablespoon in the cabbage slaw and 1 tablespoon over the cooked sole.

Other options:

Apple cider or white wine vinegar: use 2 teaspoons in the slaw instead of lime juice; skip the acidic drizzle on the fish.
Orange juice: use the same amount as lime juice for a sweeter, less tangy result.

Keep the cumin and other seasonings unchanged.

Recipe score: 9/10

Previous iteration

Planned by Careme.