Tacos are one of those foods that just hit all the right marks for taste, texture, and satisfaction. Traditionally made with beef, chicken, or pork, making this spicy Mexican favorite with seafood has become more and more popular. Using seafood in place of higher fat protein sources makes this tasty meal healthy and lower in calories without losing any of the flavor. Crunchy corn tortillas, savory Dover sole, and fresh vegetables mixed with a little salsa and chili powder are sure to satisfy even the pickiest eaters. Read on to find out how to make our delicious Baja Dover sole fish tacos.
Seafood in general and Dover sole specifically is known for its rich flavor and quick preparation. It's fast to cook, no matter which method you use, and its health benefits outweigh any other protein source. Lean, nutritious, and easy to work with, it's hard to find a downside to working with seafood, even in tacos, burritos, and other foods traditionally served with beef or intense spices. And those spices are just another reason why seafood is a great option here. Dover sole is a mild and buttery white fish, which means it will absorb flavors easily, making sure every bite is infused with your spices. We think you'll agree that sole fish tacos made with this recipe add a new level to an old favorite.
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.
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