Monday, January 14, 2013

Yummy Flavorful Week-Day Dinner

Panko-covered Wild Sole Tacos with a Spicy Cilantro Cabbage Slaw


Chile & Lime Roasted Cauliflower 

Panko-covered Wild Sole Tacos


  • 1/2 pound of wild Denver Sole, cut into strips
  • 2 cups of Panko crumbs
  • 1/4 cup of flour
  • 1/3 cup of corn starch
  • 1 cup of milk
  • 1/2 tsp of chile flakes
  • 1/2 tsp of lemon pepper
  • 1/2 tsp of garlic powder
  • Olive oil, 4 circles around the frying pan


Prepare the Panko crumbs by putting them on a plate with the flour, lemon pepper, garlic powder, chile pepper and mix together throughly. Put the corn starch on another plate and begin coating the fish in the corn starch mixture. Then dip the fish into the milk. Coat the fish in the Panko crumbs. Circle 4 times around your frying pan with olive oil. Cook for 15 minutes. Heat the corn torillas on another frying pan. Smear Spicy Ranchero sauce on the torilla. Add the fish and Spicy Cilantro Cabbage Slaw.
Serve tacos with: Taco Bell's Spicy Rachero Sauce.

Spicy Cilantro Cabbage Slaw

  • 1 package of shredded cabbage
  • 1 package of shredded broccoli and carrots, (I get mine at the 99 cent Store!)
  • 3/4 cup of Plain Greek Yogurt
  • 1/4 cup of Apple Cider Vinegar
  • 3 Tbsp of sugar
  • Juice and zest of 1 Lime
  • 4 Tbsp chopped fresh Cilantro, (I love cilantro!)
  • 1 serrano pepper, seeded and finely chopped
  • ½ tsp Paprika
  • 1/8 tsp Ground Cayenne Pepper
  • 4 dashes of Tapatio
  • Kosher Salt, to taste
  • Ground Pepper, to taste


Prepare the coleslaw dressing by whisking together the greek yogurt, apple cider vinegar, sugar, the zest and juice of 1 lime, serrano pepper, cilantro, paprika, cayenne pepper, Tapatio. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

Chile & Lime Roasted Cauliflower 

  • 1 package of cauliflower florets
  • Olive oil
  • 1/8 tsp Ground Cayenne Pepper
  • half the juice of a lime

Coat the cauliflower with olive oil, Cayenne Pepper, and lime juice. Put on a foil covered baking sheet and bake for 30 minutes at 400 degrees. (It should get a little crispy.)

1 comment:

Becky Severns said...

That looks yummy! Cute plate, too.