Dover Sole Fish Tacos

Dover Sole Fish Tacos
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Dover Sole Fish Tacos



  • ¼ small cabbage, thinly sliced
  • 1 carrot, peeled and grated
  • ½ yellow onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • ¼ cup apple cider vinegar
  • 2 Tbsp water
  • 1 tsp mexican oregano
  • ¾ tsp brown sugar
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Avocado Crema

  • ¼ cup sour cream or Greek yogurt
  • ½ avocado, chopped
  • 3 Tbsp lime juice
  • 2 Tbsp cilantro
  • 2 tsp hot sauce, or to taste (we used Yellowbird Habanero Condiment)
  • ¼ tsp kosher salt

Fish Tacos

  • 1 lb Dover Sole
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp chipotle powder
  • ¼ tsp cumin
  • ¼ tsp onion powder

(or 2 ½ tsp taco seasoning)

  • 1-2 Tbsp olive oil
  • 8 corn tortillas


  1. In a medium bowl, toss together all curtido ingredients until evenly coated. Cover and allow to chill at least an hour, or up to overnight.
  2. To make the crema, add all ingredients to a blender. Blend until smooth.
  3. For fish tacos, pat fish fillets dry with paper towels or a clean kitchen towel. Mix together spices, kosher salt, and black pepper in a small bowl, and rub fish with the blend.
  4. Heat oil in a medium skillet over medium high heat. Cook fillets one minute each side, or until golden and flaky. Serve immediately on warmed corn tortillas with crema and curtido. 

Makes 8 Tacos

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