Lemon-Cumin Sole Tacos
Delicate sole, lemon and peppery arugula make a quick taco lunch with seasonal cabbage; the cost estimate covers only the catalog-priced cabbage and lemon, since sole and arugula have no listed prices.
- Total time: 25 min
- Servings: 2 servings
- Estimated total cost: $3
- Calories per serving: 410 cal
- Stovetop
Ingredients
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Dover sole fillets12 ounces
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Green cabbage8 ounces
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Organic lemon1 lemon, yielding 2 tablespoons juice
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Arugula1/4 cup loosely packed
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Small corn tortillas6
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Sour cream2 tablespoons
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Olive oil1 tablespoon
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Ground cumin3/4 teaspoon
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Sweet paprika1/2 teaspoon
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Morton kosher salt1 1/8 teaspoons, divided
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Wairau River Sauvignon Blanc New ZealandServe well chilled $27.99
Instructions
Swipe a step aside or click its number when it’s done.
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Juice 1 lemon to obtain 2 tablespoons juice. Set aside 1 tablespoon for the slaw and 1 tablespoon for finishing the fish.
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Prepare the cabbage slaw by combining:
- 8 ounces green cabbage, thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons sour cream
- 3/8 teaspoon Morton kosher salt
Toss well and let stand while you prepare the fish.
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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 3/4 teaspoon Morton kosher salt, 3/4 teaspoon ground cumin and 1/2 teaspoon sweet paprika. Let stand for 5 minutes while warming the tortillas.
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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.
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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 opaque and flaking easily, around 135–140°F in the thickest part. Turn gently with a wide spatula. Transfer to a plate and drizzle with the reserved 1 tablespoon lemon juice.
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Roughly chop 1/4 cup loosely packed arugula and fold it into the cabbage slaw just before assembling the tacos. Gently break the cooked sole into taco-sized pieces, then divide the fish and 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 lemon and delicate sole, while citrus sparkling water makes a refreshing lunch alternative.
Wine picks:
- Wairau River Sauvignon Blanc New Zealand $27.99 Serve well chilled
- Oyster Bay Sauvignon Blanc New Zealand White Wine $9.97 Serve well chilled
Why it works: Bright, citrus-driven Sauvignon Blanc complements the lemon-finished sole and crunchy slaw; its crisp acidity also refreshes against the sour cream, while herbal notes echo the arugula and cumin.