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 salsa
3 Tbsp. medium chili powder
1 Tbsp. brown sugar
2 tsp. granulated garlic
2 tsp. paprika
1 Tbsp. salt
2 tsp. cumin
1 tsp. black pepper
1 tsp. dried whole leaf oregano
Verde Sour Cream Sauce:
1 cup non-fat sour cream
1 cup verde Mexican sauceDIRECTIONS:Thaw orange roughy fillets under refrigeration. Rinse fillets under cold water, pat dry. Cut fillets into 3/4 ounce strips.
For each serving:
Sprinkle 1 ½ ounces orange roughy strips with 1/8 tsp. chili seasoning. Grill fish about 2 minutes, turning once, until fish flakes easily. Warm one tortilla in steamer. Arrange fish in center of tortilla, top with ½ Tbsp. pepper jack/cheddar cheese blend and 3 Tbsp. cabbage-lettuce mixture.
Drizzle with 1 ½ Tbsp. verde sour cream sauce. Top with 1 tsp. green onion and 2 tsp. tomatoes. Garnish with cilantro and serve with salsa.
For Chili Seasoning:
Mix all ingredients together well. Store in an airtight container. Yield: ½ cup.
For Verde Sour Creme Sauce:
Mix together. Yield: 16 fl. oz.SERVINGS:12 servingsFrom:From Chef Kathy Casey, Consolidated Restaurants, Inc., SeattlePHOTO CREDIT:Photo Credit: NEW ZEALAND FISHING INDUSTRY BOARD