Lemon Pepper Sole Bao Bun Taco

Jon Montgomery
May 29
2 min read

Updated: Jun 21

A Bao Bun Fish Taco, featuring tender, flaky High Liner Pan-Sear Selects Lemon Pepper Sole nestled within 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.

Ingredients:

• 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 thinly sliced cucumber

• 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

Lemon Pepper Sole Bao Bun Tacos

Instructions:

Step 1: Prepare 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.

Step 2: Make Cilantro-Lime Crema

Combine sour cream (or Greek yogurt), mayonnaise, lime juice and zest, and cilantro in a bowl.
Season with salt and pepper, then refrigerate until ready to use.

Step 3: Prepare Sole Fillets

Cook High Liner Pan-Sear Selects Lemon Pepper Sole fillets according to package instructions until golden and flaky.
Cut each fillet into halves to fit bao buns.

Step 4: Steam Bao Buns