INGREDIENTS:18 ounces New Zealand orange roughy fillets 1 ½ tsp. chili seasoning (recipe follows) 12 white corn tortillas 6 Tbsp. pepper jack/cheddar cheese blend, shredded 2 ½ cups green cabbage and iceberg lettuce, thinly sliced (equal parts each) 16 fl. ounces verde sour cream sauce (recipe follows) ¼ cup green onions, thinly sliced ½ cup Roma tomatoes, ¼-inch dice as needed, cilantro sprigs for garnish as needed, fresh salsaChili Seasoning: 3 Tbsp. medium chili powder 1 Tbsp. brown sugar ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.