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Baja Sole Taco Salad

The breaded sole in this taco salad is perfectly complemented by the freshness of spring mix, vibrant bell peppers, and crunchy purple cabbage. Our scratch-made cherry tomato salsa bursts with flavor, while the smoky Baja sauce adds a tantalizing kick. Topped with crispy tortilla strips, tangy cotija cheese, and fragrant cilantro, each bite is a fiesta of flavours and textures that transports you to the sun-soaked beaches of Baja California.
Serves: 4
Prep time: 10 mins
Cook time: 14-24 mins
Ingredients
Preparation
  • 6 ea Signature Cuts Crispy Breaded Sole Fillets
  • 142 g Spring Mix
  • 112 g Tortilla Chips
  • 1 cup Purple Cabbage, sliced thin
  • 1 cup Red Bell Pepper, sliced thin
  • 2 ea Avocado
  • 4 ea Radish, sliced into thin rounds
  • 1 ea Lime
  • 1/2 cup Cotija Cheese
  • 1/4 cup Cilantro, leaves lightly packed

Cherry Tomato Salsa

  • 2 cup Cherry Tomato
  • 1/2 cup Red Onion, diced
  • 1/4 cup Pickled Jalapeno
  • 3 ea Garlic, cloves
  • 2 tbsp Lime, juice
  • 1/4 cup Cilantro, chopped (no stem)
  • 2 tsp Kosher Salt

Smokey Baja Sauce

  • 1 cup Mayo
  • 1/4 cup Red Bell Pepper, chopped
  • 2 tbsp Chipotle In Adobo
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tbsp Lime, juice
  1. Prepare the Crispy Breaded Sole Fillets according to the package instructions. While the Sole cooks prepare the remaining salad ingredients.
  2. For the Cherry Tomato Salsa: Add the red onion, garlic cloves and pickled jalapeno to the bowl of a small food processor. Pulse on high to fully chop the ingredients. Add the cherry tomatoes, lime, cilantro and salt to the food processor. Pulse on high a few times to fully chop and mix the remaining ingredients. Transfer from the food processor and reserve.
  3. For the Smokey Baja Sauce: Add all of the ingredients for the baja sauce except the mayo to the food processor. Process on high for 30 seconds. Scrape down the sides of the bowl, add the the mayo, and continue to process until fully combined.
  4. To Finish: Divide the spring mix, cabbage, peppers, radish and chips equally between four plates. Clean and slice the avocado, adding half of an avocado to each plate. Top each salad with 1.5 pieces of fully cooked Sole, either full pieces or broken into bite sizes. Garnish with the lime, cheese, cilantro as well as generous servings of both the salsa and baja sauce.

Crispy Breaded Sole Fillets