SERVINGS: 2
PREP: 30 min.
TOTAL: 40 min.
Gabe Pellerin

Ingredients


  • 4 pieces Jane’s Panko Breaded Fillet of Sole
  • 3 asparagus
  • 1 radish
  • 2 tortillas
  • 1 cup green beans
  • 1/2 cup corn
  • 1/2 cup sour cream
  • 1 lemon
  • 1 garlic clove
  • 3-4 tbs Smoke Show Hot Sauce
  • 1 cup of shredded carrot and cabbage
  • 2 tbs cider vinegar
  • 2 tbs sugar

Steps


  1. Preheat oven to 425°.
  2. Cook the breaded sole for 20 minutes in the oven.
  3. Mix the sour cream with some black pepper, the juice of half a lemon and the garlic.
  4. Bring a pot of salted water to a boil.
  5. Cook the asparagus and green beans for about 2 minutes.
  6. Drain.
  7. Cut into pieces or in half.
  8. Thinly slice the radish.
  9. Mix the coleslaw with the cider vinegar, the sugar, salt and some vegetable oil.
  10. Heat up the tortillas in the oven for 2 minutes.
  11. Assemble the taco with the sour cream, the vegetables, coleslaw and the breaded fish fillets.
  12. Add some Smoke Show hot sauce on everything and enjoy.