Courtesy of Alaska Seafood Marketing Institute
4Servings•10 Min.Prep Time•20 Min.Cook Time•
原料：
- 1 tsp. lemon pepper seasoning
- 1/2 tsp. dried leaf oregano
- 1/2 tsp. red chili flakes
- 1 c. molé sauce; ready-to-serve, warmed
- 2 medium tomatoes, thick sliced
- 4 Alaska Cod fillets (4 to 6-oz. ea.), fresh, thawed or frozen
- 1 Tbsp. olive, canola, peanut or grapeseed oil
- 8 small (6 to7-in.) whole wheat or multi-grain tortillas, warmed
- 8 lettuce leaves (Romaine, butter or iceberg)
- 3/4 c. (6-oz.) Mexican-style sour cream (Mexican crema)
说明：
- Combine lemon pepper and oregano; set aside. Stir chili flakes into heated molé sauce.
- In a heavy nonstick skillet, sear tomato slices on both sides until slightly blackened. Cool slightly; coarsely chop, drain and set aside in small bowl.
- Wipe out pan. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat skillet over medium-high heat. Brush both sides of cod with oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and season with lemon pepper and oregano. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen cod or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat; break into large chunks.
- To serve, line tortillas with lettuce. Divide cod and tomatoes between tortillas. Top with 2 Tbsp. molé sauce and 1 heaping Tbsp. crema.
Servings: 4 (2 tacos each)
营养：
| 成分 | 数值 |
|---|
| Calories | 638 |
| Total Fat | 24g |
| Saturated Fat | 7g |
| Cholesterol | 94mg |
| Total Carbs | 57g |
| Fiber | 7g |
| Protein | 44g |
| Sodium | 777mg |