Nicoise Cod Sandwich
13 minutes 4 servings
1/4 Cup Sour Cream
1/2 - 1 teaspoon Canned Chipotle Peppers in Adobo Sauce
2 Tablespoon Vegetable Oil
1 lb Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts
1-2 Tablespoon Taco Seasoning
8 Each Corn Tortillas
2 Cups Green Cabbage (shredded)
Pico de Gallo
Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.
Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes on each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer.
Wrap the tortillas in paper toweling and microwave for 30 seconds to 1 minute.
Serve the fish wrapped in the tortillas with cabbage, pico de gallo and sour cream mixture.
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