It’s NEARLY summer (ok it’s barely spring) but really – don’t fish tacos work year round?! They do in my world. I love it with a slaw and what I love best is my kids will eat the fish in a taco with veggies on the side! #winning

I LOVE caraway seeds. The flavour is delicious and if you make a big batch of the slaw it’s even better the next day!

Slaw (amounts of veggie depend on how many you’re serving and how many leftovers you want! Have fun!):

  • Red cabbage (I just love the color), chopped finely
  • red or yellow pepper, chopped finely
  • green onion, chopped finely
  • apple cider vinegar & avocado oil (equal parts)
  • pink salt & pepper to taste
  • caraway seeds (1/4t per person depending on how you feel about them)

I layered my slaw on top of a warmed brown rice tortilla (whole wheat or corn would also be delish) and topped with sole & avocado (and just a sprinkle of black pepper).

To cook sole fillets: I put the frozen fillet on foil and top with a squeeze of lemon or lime and sprinkle with salt & pepper. Wrap and bake at 375 for 10 minutes or so (until it flakes – time depends on fillet size).