Alaska Cod Molé Tacos
Recipe courtesy of Alaska Seafood Marketing Institute.
1 teaspoon lemon pepper seasoning
1/2 teaspoon dried leaf oregano
1/2 teaspoon red chili flakes
1 cup molé sauce; ready-to-serve, warmed
2 medium tomatoes, thick sliced
4 Alaska Cod fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
8 (6 to 7-inch) whole wheat or multi-grain tortillas, warmed
8 lettuce leaves (Romaine, butter or iceberg)
3/4 cup (6-ounce) Mexican-style sour cream (Mexican crema)
- 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 minutes, 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 minutes for frozen cod or 3 to 4 minutes 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 tablespoons molé sauce and 1 heaping tablespoon crema.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 2 tacos): Calories: 638; Total Fat: 24g; Saturated Fat: 7g; Cholesterol: 94mg; Total Carbs: 57g; Fiber: 7g; Protein: 44g; Sodium: 777mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.