Preparing the sole fillets

1.   Preheat oven to 185 C or 370 F

2.   Place a sheet of parchment onto a baking pan or tray

3.   Before starting make sure you have prepared at least 4 keto soft tortillas and the red cabbage coleslaw with lime vinaigrette

4.   In a small bowl or into a measuring cup combine the chili powder, paprika, salt, pepper and cayenne pepper. Stir to combine

5.   Pat dry the thawed, room temperature sole (or fish of your choice)

6.   Use a quarter of the seasoning and liberally coat the fish

7.   Place the coated fillets onto the parchment lined pan. Leave a bit of space between each of the fillets

8.   Place uncovered into the preheated oven and bake for about 15 minutes. NOTE your actual time will vary and depend on how thick your fish fillets were when you began. To test for doneness, insert a fork; the fish should flake easily and look completely white and slightly glossy all the way through

9.   Remove from oven and place onto a serving plate to cool for about 10 minutes before assembling the tacos

Assembling the tacos

10.   To assemble the taco, lay a soft tortilla on your plate, place a serving of the red cabbage coleslaw on top in the center

11.   Place a fillet, either whole or cut into pieces, on top of the red cabbage coleslaw

12.   OPTIONAL: you can choose to eat as is or squeeze a fresh lime wedge/medallion on top of the fish, and/or serve with 2 tbsp of sour cream on top of the fish. Enjoy!