Ingredients
- 1/2 teaspoon 1/2 teaspoon chili powder
- 1/4 teaspoon 1/4 teaspoon allspice
- 1 cup 1 cup tomatillo salsa or salsa verde
- 1/4 teaspoon 1/4 teaspoon wasabi paste
- 1/2 cup 1/2 cup frozen corn, thawed
- 4 4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1/2 Tablespoon 1/2 Tablespoon olive, canola, peanut or grapeseed oil
- 8 8 small (6 to 7-inch hard shell) white corn tortillas, heated
- 1 cup 1 cup shredded Queso Asadero (large shred)
- 2 2 avocados, peeled, pitted and each sliced into eighths
- 2 cups 2 cups shredded Napa or Savoy cabbage
Servings:
Units:
Instructions
- Mix chili powder and allspice together in a small bowl; set aside. In separate bowl, combine tomatillo salsa, wasabi paste and corn; set
- aside.
- 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 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn fillets over and season with chili powder and allspice. Cover pan tightly and reduce heat to medium. Cook an additional 4 to 6 minutes
- for frozen sole or 2 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, divide fish among tortillas. Top with 2 tablespoons cheese, 2 avocado slices, 1/4 cup cabbage and 3 tablespoons salsa mixture.
- Cooks tip: Excellent with Alaska Halibut, too!
- Nutrients per serving (2 tacos): 590 calories, 29g total fat, 8g saturated fat, 44% calories from fat, 111mg cholesterol, 44g protein, 40g
- carbohydrate, 11g fiber, 825mg sodium, 282mg calcium, and 760mg omega-3 fatty acids.
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