Courtesy of California Ripe Olives
4Servings•20 Min.Prep Time•10 Min.Cook Time•
原料：
- 1 Ancho chile pepper, stemmed and seeded
- 1/2 c. canned diced tomatoes in juice
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 2 tsp. Canola oil
- 1 1/4 lbs. Mahi mahi, cut into 2-inch chunks
- 1 1/2 c. sliced yellow onions
- 1 Tbsp. minced garlic
- 1 c. California Ripe Olives, wedged
- 1/2 c. golden raisins
- 1/4 c. chopped pickled jalapeno peppers
- 1 Tbsp. lemon juice
- 2 c. shredded savoy cabbage
- 8 (7-inch) whole wheat high fiber Flour tortillas, heated
说明：
- Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 min. Drain, then place in the bowl of a food processor.
- Add tomatoes, coriander and cinnamon and pulse until pureed. Set aside.
- In a large sauté pan, heat oil over medium high heat. Add mahi mahi and onions, season with salt and cook for 4-5 min. until golden.
- Stir in garlic and cook for 1 more minute. Mix in California Ripe Olives, raisins, jalapenos, lemon juice and ancho puree and cook over medium heat for 2-3 more minutes until heated through.
- Sprinkle approximately 1/4 c. of shredded cabbage onto each tortilla. Place approximately 3/4 c. of fish mixture on top. Fold tortillas around filling before serving.
营养：
| 成分 | 数值 |
|---|
| Calories | 544 |
| Total Fat | 8g |
| Cholesterol | 104mg |
| Total Carbs | 79g |
| Protein | 38g |
| Sodium | 1344mg |
