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Serves: 4
Cook Time:
25 min |
Prep Time:
10 min
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| Metric |
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Imperial |
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Ingredients |
| 8 |
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8 |
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HIGH LINER Breaded Sole Fillets
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| 15 mL |
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1 tbsp |
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oil
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| ½ |
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½ |
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each red, green and yellow sweet peppers, cut in strips
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| 1 |
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1 |
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onion, cut in thin wedges
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| 2 mL |
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½ tsp |
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each ground cumin and chili powder
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| 1 mL |
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¼ tsp |
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salt
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Dash cayenne pepper
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| 8 |
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8 |
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6-inch (15 cm) flour tortillas, warmed
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| Metric |
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Imperial |
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Toppings |
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Salsa, sour cream, chopped coriander (optional)
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| 1) |
Bake sole fillets as directed on package. |
| 2) |
Heat oil in large skillet over high heat. |
| 3) |
Add pepper strips and onion; stir-fry for 1 minute. |
| 4) |
Sprinkle with seasonings and stir-fry about 3 minutes or until softened. |
| 5) |
Place 1 fish fillet on each tortilla; top with small amount pepper mixture and desired toppings. |
| 6) |
Fold and serve immediately. |
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 Rate this recipe
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