Alaska Pollock Street Tacos

Alaska Pollock Street Tacos
4.7 from 3 ratings
Recipe Courtesy of Alaska SeafoodThe perfect taco has the right balance of crunch, spice, freshness, and acid. These Alaska Pollock tacos get a kick from thinly sliced jalapeños, a crunch from the shredded cabbage, freshness from the avocado, and the proper hint of acid from a squeeze of lime.Click here for the Seafood Guide: Which Are Healthiest? Which Should You Avoid?
  • 1 package (15.2-ounces) frozen breaded alaska pollock fillets
  • 16 (3-inch) soft corn tortillas
  • shredded cabbage and sliced jalapeños, as desired
  • 1 cup pico de gallo, or favorite taco sauce
  • 1 avocado, peeled, seeded, and finely diced
  • 1 lime, cut into 8 wedges
  • cotija cheese, crumbled, if desired
  • cilantro, if desired
  1. Cook breaded Alaska pollock fillets according to manufacturer’s directions; keep warm.
  2. While pollock fillets are cooking, grill or warm the tortillas.
  3. For each serving, top two tortillas with shredded cabbage, sliced jalapeño, pico de gallo or taco sauce 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.