Ingredients
- Alaska Pollock:
- 1 lb. 1 lb. Alaska Pollock fillets
- Canola oil spray, as needed
- Salt and pepper, to taste
- Sweet Sour Sauce:
- 2 oz. 2 oz. lime juice
- 3 oz. 3 oz. sugar
- 2 Tbsp. 2 Tbsp. white wine vinegar
- 1/2 oz. 1/2 oz. water
- 1/2 oz. 1/2 oz. cilantro, chopped
- 1/4 tsp. 1/4 tsp. salt
- Assembly:
- 8 8 crisp taco shells
- 6 oz. 6 oz. cheddar cheese, reduced fat, shredded
- 1 oz. 1 oz. romaine or iceberg lettuce, shredded
- 3 oz. 3 oz. carrot, shredded
- Fruit salsa, serve on the side
Servings:
Units:
Instructions
- Alaska Pollock:
- Spray baking sheet with oil. Place Alaska Pollock on baking sheet and spray lightly with oil. Season with salt and pepper. Roast at 400F
- for about 10 minutes. Cool. When cooled, break the fish into large pieces.
- Sweet Sour Sauce:
- Place all ingredients in a saucepan. Heat and stir just until sugar is dissolved. Cool. Yield: generous 1/2 cup.
- Assembly:
- Toss the warm fish with Sweet Sour Sauce. Place 2 oz. of fish in each taco shell.
- Sprinkle each taco with 3/4 oz. cheddar cheese. Top with lettuce and carrot.
- Serve with fruit salsa.
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