Ingredients
- Masa-dusted Alaska Pollock:
- 5 oz. 5 oz. Masa Harina
- 5 oz. 5 oz. yellow corn meal
- 1 1/2 oz. 1 1/2 oz. Kosher salt
- 1 oz. 1 oz. cayenne
- 5 tsp. 5 tsp. sugar
- 5 tsp. 5 tsp. onion powder
- 5 tsp. 5 tsp. garlic powder
- 1 Tbsp. 1 Tbsp. black pepper
- 4 lbs. 4 lbs. Alaska Pollock fillet, cut in 1 pieces
- Mango Pico de Gallo:
- 12 oz. 12 oz. mango, peeled and diced
- 10 oz. 10 oz. cherry tomatoes, halved
- 3 oz. 3 oz. red onions, diced
- 3/4 cup 3/4 cup cilantro, fresh, chopped
- 2 Tbsp. 2 Tbsp. lime juice, fresh
- 2 tsp. 2 tsp. jalapeos, minced
- 1 tsp. 1 tsp. Kosher salt
- Hot sauce, to taste
- Chipotle Cream:
- 12 oz. 12 oz. sour cream
- 2+ tsp. 2+ tsp. Chipotle Peppers in Adobo Sauce,
- pured, prepared
- Cabbage Radish Salad:
- 6 oz. 6 oz. Napa cabbage, shredded
- 4 oz. 4 oz. radishes, thinly sliced
- 2 oz. 2 oz. cilantro sprigs, fresh
- Assembly:
- 4 ea. 4 ea. corn tortillas, heated
- 4 4 to 5 oz. Masa-dusted Alaska Pollock
- 1 oz. 1 oz. Cabbage Radish Salad
- 1 oz. 1 oz. Chipotle Cream
- 2 oz. 2 oz. Mango Pico de Gallo
- 2 2 lime wedges
Servings:
Units:
Instructions
- Masa-dusted Alaska Pollock:
- Combine masa and corn meal with seasonings can be made in large batches and stored in a container with a tight-fitting lid at room
- temperature for several days.
- In a small bowl, toss pollock and seasoned masa together to coat evenly.
- Pour pollock into a wire strainer over a bowl and shake off extra masa seasoning.
- Fry pollock in a 365F to 375F fryer for 1 to 2 minutes, or until internal temperature reaches 145F. Yield: approx. 12 oz. seasoned masa
- use 1 oz. seasoned masa to 5 oz. fish.
- Mango Pico de Gallo:
- Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 24 oz.
- Chipotle Cream:
- Combine sour cream and chipotle in a stainless steel bowl. Season with additional chipotle, to taste. Yield: approx. 12 oz.
- Cabbage Radish Salad:
- Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 12 oz.
- Assembly:
- Assemble each taco in this order: Place 2 stacks of 2 heated tortillas on a plate. Top with pollock, Cabbage Radish Salad, Chipotle Cream
- and Mango Pico de Gallo. Garnish with lime wedges.
Share this Recipe
