October 04, 2021
ASMI's Wild Alaska Pollock Street Tacos
Celebrate National Seafood Month and National Taco Day all at once with this delicious Wild Alaska Pollock Street Taco recipe from Alaska Seafood Marketing Institute (ASMI). These street tacos are flavorful and made from our favorite sustainable protein: Wild Alaska Pollock. Get the whole family together for good times and nutritious food.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Yield: 4 servings
Ingredients:
- 1 package (15.2 oz.) frozen breaded Alaska pollock fillets
- 16 (3-inch “street taco”) corn tortillas
- Shredded cabbage and slice jalapeños, as desired
- 1 to 1-1/2 cups pico de gallo sauce or favorite taco sauce
- 1 avocado, seeded, peeled and finely diced
- 1 lime, cut into 8 wedges
- Cotija cheese, crumbled, if desired
- Cilantro leaves, if desired
Directions:
- Bake, air fry or deep fry the breaded pollock. Cook breaded Alaska pollock fillets according to manufacturer’s directions; keep warm.
- Meanwhile, warm the tortillas. Place tortillas on a hot grill pan or griddle and warm on both sides. Nestle them in a clean dish towel on a plate and set aside.
- Assemble tacos and serve. For each serving, top two tortillas with shredded cabbage, sliced jalapeño, pico de gallo, and avocados, as desired. Top each tortilla with a cooked fillet, halved lengthwise. Squeeze on lime juice and sprinkle with cotija cheese and cilantro leaves, as desired.
