Courtesy of Alaska Seafood Marketing Institute
4Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
- 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
说明：
- 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 min., 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 min. for frozen sole or 2 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
- 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!
营养：
| 成分 | 数值 |
|---|
| Calories | 590 |
| Total Fat | 29g |
| Saturated Fat | 8g |
| Cholesterol | 111mg |
| Total Carbs | 40g |
| Fiber | 11g |
| Protein | 44g |
| Sodium | 825mg |