Chili Lime Sole Salad

Approx. 360 Calories per serving. Recipe makes 1 serving.

Ever since I made the chili lime sole, I have wanted more. I have also wanted to make the shrimp tacos again. I went to the grocery store with the intention to get ingredients for both, but the shrimp just didn't look good. I decided to buy what was already in my cart (except for the tortillas) and combine the two recipes into a salad. I'm glad I did! If I hadn't been so full when I finished (and out of ingredients) I would have made another one. It was very tasty!

Ingredients

• 3 cups cabbage
• 1/2 avocado
• 1/2 cup pico de gallo
• 1/2 lime
• 2 fillets Dover sole (approx. 2.5 oz.)
• 1 tsp olive oil
• 1/8 tsp crushed red pepper flakes, or to taste
• black pepper, to taste

Directions

1. Slice cabbage.
2. Dice avocado.
3. Quarter the lime.
4. Add cabbage to a plate and top with pico de gallo and avocado.
5. Add olive oil to a frying pan (low heat).
6. Add fish fillets.
7. Season top side of fish with black and red pepper.
8. Heat for 2-3 minutes and gently flip the fish.
9. Squeeze the juice from 1/4 the lime over the fish.
10. Add black and red pepper to the exposed side of the fish.
11. Heat for 2-3 more minutes, or until the fish is cooked and flaky.
12. Serve over the cabbage salad.
13. Squeeze the juice from 1/4 of the lime over the fish and salad.