Bear Tooth Alaska Cod Tacos
Keep it simple with these broiled Alaska cod tacos with all the classic fixings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 4 ounces hefeweizen beer
- 12 ounces Colorado Sauce (store-bought red chile sauce or red enchilada sauce)
- 4 wild Alaska cod fillets (4 ounces each)
- 8 (6-inch) flour or corn tortillas
- 1 ½-2 cups cooked mixed beans (pinto and black), seasoned to taste
Garnishes, as desired
- Chopped romaine lettuce
- Sliced radishes
- Sour cream
- Guacamole
- Salsa
- Tortilla chips, for serving
Nutrition Facts
| Calories | 447 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Calories from Fat | 13% |
| Cholesterol | 52mg |
| Protein | 31g |
| Carbohydrate | 57g |
| Fiber | 8g |
| Sodium | 1737mg |
| Calcium | 137mg |
| Omega-3 Fatty Acids | 140mg |
Recipe courtesy of Chef Natalie Janicka of Anchorage, Alaska
Instructions
-
Step 1 Marinate fish
Combine beer and sauce in a large pan. Add cod and coat fish all over with marinade. Marinate 10-15 minutes.
-
Step 2 Broil fish, assemble tacos and serve
Heat boiler to high. Remove fish from marinade, drain thoroughly, and place fish on a foil-lined baking sheet or broiler pan. Broil on high about 4 inches from heat for 5 minutes, or until just cooked through. To serve, spoon beans onto tortillas, top with cod, and garnish as desired. Serve with tortilla chips.
Nutrition Facts
| Calories | 447 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Calories from Fat | 13% |
| Cholesterol | 52mg |
| Protein | 31g |
| Carbohydrate | 57g |
| Fiber | 8g |
| Sodium | 1737mg |
| Calcium | 137mg |
| Omega-3 Fatty Acids | 140mg |
Recipe courtesy of Chef Natalie Janicka of Anchorage, Alaska
