2 fillets of a white fish like sole 1/4 cup yogurt 2 tablespoons milk 2 teaspoons Kikkoman® Sriracha Chili Sauce 1 tablespoon lime juice 3 cups cabbage coleslaw mixture 2 tablespoons Kikkoman® Soy Sauce ¼ red onion, sliced thinly 1 teaspoon honey 2 tablespoons lime juice 2 garlic cloves, minced 8 corn tortilla shells ¼ cup fresh cilantro, chopped
Preheat the oven to 350F. In a bowl, combine yogurt, milk, sriracha, and 1 tablespoon of lime juice. Add coleslaw mixture to the bowl, toss, and set aside, stirring occasionally as you prepare the rest of the tacos.
Place sole fillets on a lined baking sheet and then in a small bowl, whisk together soy sauce, honey, remaining tablespoon of lime juice, and garlic. Brush sauce over sole and then bake for 15 minutes or until flaky.
Heat a skillet to medium high and, working in batches, heat tortillas for 10-15 seconds per side, keeping the warm ones under a clean tea towel.
To assemble the tacos, place approximately ¼ cup of the coleslaw on each tortilla and top each with ¼ of a sole fillet and a few slices of red onion. Drizzle with any remaining coleslaw dressing. Garnish with a sprinkling of cilantro.