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Grilled Alaska Pollock Tacos

Grilled Alaska Pollock Tacos
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Servings
8
Servings
8
Grilled Alaska Pollock Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Instructions
  1. Cilantro Cumin Marinade:
  2. Combine all ingredients except Alaska Pollock in a blender and pure until smooth. Place fish in half hotel pan and cover with the marinade.
  3. Refrigerate until needed. Let fish marinate at least one hour.
  4. Cilantro Cumin Ranch Dressing:
  5. Combine all ingredients and stir until incorporated. Refrigerate until needed. Can be made the day before.
  6. Cabbage Mix:
  7. Combine both colors of cabbage. Mix well. Refrigerate until needed.
  8. DIRECTIONS PER SERVING
  9. Assembly:
  10. Cut 1 fish fillet in half. Place on a hot oiled grill and cook for 2 minutes; carefully turn and cook until fish starts to flake and is
  11. opaque throughout. Meanwhile, warm 4 corn tortillas on grill. To make tacos, stack 2 of the warm tortillas. Layer with 1/2 oz. of cabbage,
  12. 1 1/2 tsp. tomatoes, and 1 of the halves of grilled fish. Repeat for second taco. Drizzle tacos with Cilantro Cumin Ranch Dressing.
  13. Sprinkle with chopped cilantro. Garnish with 2 lime wedges.
  14. ALTERNATIVE SERVING SUGGESTIONS
  15. Make a coleslaw using Cilantro Cumin Ranch Dressing. Spread on cut mini hoagie rolls and add grilled fish. Serve with tortilla chips.
  16. Serve the Alaska Pollock on a bed of shredded iceberg lettuce. Dress with pico de gallo, crema and lime wedge.
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