Highliner
Lemon Pepper Sole Bao Bun Tacos
Featuring tender, flaky High Liner Pan-Sear Selects Lemon Pepper Sole nestled in fluffy bao buns. Complemented by crisp, vibrant pickled vegetables, crunchy shredded cabbage, and a zesty cilantro-lime crema, these tacos provide a perfect balance of softness and crunch.
Serves: 2
Serves: 2Prep time: 15 mins
Prep time: 15 minsCook time: 35 mins
Cook time: 35 mins
Ingredients
Preparation
Tacos
- 4 High Liner Pan-Sear Selects Lemon Pepper Sole fillets
- 8 steamed bao buns
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Quick Pickled Vegetables
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup water
- 1 cup mixed carrots, cucumbers, and radishes (from above ingredients)
Cilantro-Lime Crema
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- Juice and zest of one lime
- 1/4 cup fresh cilantro, finely chopped
- Salt and pepper, to taste
- Cook the High Liner Pan-Sear Selects Lemon Pepper Sole Fillets according to the package instructions.
- For the Quick Pickled Vegetables: In a small saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until sugar dissolves. Let cool slightly. Pour mixture over carrots, cucumbers, and radishes in a bowl. Let sit for at least 20-30 minutes.
- For the Cilantro-Lime Crema: Combine all ingredients in a bowl, season to taste. Refrigerate until ready to use.
- Steam bao buns according to package instructions.
- Cut each cooked fillet into halves to fit bao buns.
- Spread a spoonful of cilantro-lime crema inside each bao bun. Add a piece of cooked Lemon Pepper Sole fillet.
- Top with shredded purple cabbage and pickled vegetables. Garnish with fresh cilantro leaves and a squeeze of lime.
