Kevin's Cajun-Spiced Dover Sole Street Tacos with Avocado-Lime Crema

Kevin's trading in the usual heat for something a little more delicate this round: flaky Dover sole in a smoky Cajun cornmeal crust, tucked into warm street tacos with a cooling avocado-lime crema.

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Ingredients

• •2 cups Bob's Red Mill cornmeal
• •1 tablespoon smoked paprika
• •1 tablespoon Tony Chachere's Original Creole Seasoning
• •1 tablespoon Blackened Redfish Magic seasoning, plus extra for the marinade
• •Dover sole fillets, sliced into thin strips
• •Buttermilk, for marinating
• •Avocado oil, for frying
• •4 cloves peeled garlic
• •Daisy sour cream (about half a container)
• •2 avocados (1 for the crema, 1 sliced for topping)
• •2 limes, juiced
• •Salt and pepper, to taste
• •Pinch of ground cumin
• •Gluten-free street taco shells
• •½ head red cabbage, outer leaves and core removed, thinly sliced
• •Cilantro, roughly chopped
• •Green onion, thinly sliced

Steps

1. Mix the seasoned dredge: Combine 2 cups Bob's Red Mill cornmeal with the smoked paprika, Tony Chachere's, and Blackened Redfish Magic seasoning (about a tablespoon each, adjustable to taste). Set aside.
2. Slice and marinate the sole: Cut the Dover sole into thin strips. Toss with a splash of buttermilk and an extra pinch of Blackened Redfish Magic so the spice really comes through, then set aside.
3. Blend the avocado-lime crema: In a blender, combine the Daisy sour cream, half an avocado, the lime juice, salt, pepper, and cumin. Blitz until smooth, scraping down once with a spatula, then transfer to a squeeze bottle for easy plating.
4. Prep the cabbage and herbs: Remove the outer two leaves of the red cabbage, trim the tip, halve it, cut out the core, and thinly slice. Thinly slice the green onion and roughly chop the cilantro.
5. Bread the fish: Working with one wet hand and one dry hand, dip each strip of marinated sole and coat it fully in the seasoned cornmeal until there are no wet spots left.
6. Fry: Fry the breaded sole in batches in 350°F avocado oil. As each batch goes in, add 4 fresh peeled garlic cloves to the oil alongside it. When that batch of fish is done, pull out the fish and its 4 cloves together, then start the next batch with a fresh set of 4 cloves.
7. Toast the shells: Warm the gluten-free street taco shells in a dry pan, toasting both sides.
8. Assemble: Layer each shell with cabbage, fried sole, sliced avocado, a squeeze of the avocado-lime crema, green onion, and cilantro. Serve right away.