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Alaska Sole Baja Tacos
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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1/2 tsp. chili powder
1/4 tsp. ground allspice
1 c. tomatillo salsa or salsa verde
1/4 tsp. wasabi paste
1/2 c. frozen corn, thawed
4 Alaska Sole fillets (4 to 6-oz. ea.), fresh, thawed or frozen
1/2 tsp. olive, canola, peanut or grapeseed oil
8 small (6 to 7-in. hard shell) white corn tortillas, heated
1 c. shredded Queso Asadero (large shred)
2 avocados, peeled, pitted and each sliced into eighths
2 c. shredded Napa or Savoy cabbage
What to do:
1. Mix chili powder and allspice together in a small bowl; set aside. In separate bowl, combine tomatillo salsa, wasabi paste and corn; set aside.
2. Rinse any ice glaze from frozen Alaska Sole under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of sole with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and season with chili powder and allspice. Cover pan tightly and reduce heat to medium. Cook an additional 4 to 6 min. for frozen sole or 2 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. To serve, divide fish among tortillas. Top with 2 Tbsp. cheese, 2 avocado slices, 1/4 c. cabbage and 3 Tbsp. salsa mixture.

Cook's Tip: Excellent with Alaska halibut, too!
Nutritional information:
Calories: 590;   Total Fat: 29g;   Saturated Fat: 8g;   Cholesterol: 111mg;   Total Carbs: 40g;   Fiber: 11g;   Protein: 44g;   Sodium: 825mg;  
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