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Epicurious

Wild Alaska Pollock Tacos

Image may contain Food Dish Meal Bowl Lunch and Taco

These easy to execute fish tacos are a crowd pleaser and will bring your taco night up a notch with Wild Alaska Pollock. Paired with smoky adobo sour cream, this simple take on a Mexican classic will bring your taco game to the next level.

Recipe information

  • Total Time

    25

Ingredients

1/4 cup Sour Cream
1 teaspoon Canned Chipotle Peppers in Adobo Sauce
2 tablespoon Vegetable Oil
1 pound Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts
2 tablespoon Taco Seasoning
8 Corn Tortillas
2 cups Green Cabbage, Shredded
4 ounces Pico de Gallo

Preparation

  1. Directions

    Step 1

    Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.

    Step 2

    Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes 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.

    Step 3

    Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute.

    Step 4

    Serve the fish wrapped in the tortillas with cabbage, Pico de Gallo and sour cream mixture.

TagsTacoMexicanLatin AmericanFishSeafoodGreen CabbageCabbageLeafy GreensVegetableMainNut Free30 Minutes or LessQuickEasySaute
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