Ingredients
- Cilantro Cumin Marinade:
- 8 8 Alaska Pollock fillets, 4-5 oz. ea.
- 2 oz. 2 oz. cilantro, fresh, leaves and stems, washed and dried
- 4 oz. 4 oz. tequila
- 4 oz. 4 oz. lime juice, fresh
- 1 Tbsp. 1 Tbsp. cumin, ground
- 8 oz. 8 oz. olive oil
- 2 tsp. 2 tsp. Kosher salt
- 1 Tbsp. 1 Tbsp. sugar
- Cilantro Cumin Ranch Dressing:
- 8 oz. 8 oz. Ranch dressing, prepared
- 1/4 oz. 1/4 oz. cilantro, leaves only, minced
- 2 tsp. 2 tsp. cumin, ground
- Cabbage Mix:
- 4 oz. 4 oz. purple cabbage, sliced
- 4 oz. 4 oz. green cabbage, sliced
- Assembly:
- 32 32 corn tortillas, 4-inch ea.
- 1 cup 1 cup tomatoes, small dice
- 1/4 oz. 1/4 oz. cilantro, leaves only, chopped
- 16 16 lime, wedges
Servings:
Units:
Instructions
- Cilantro Cumin Marinade:
- Combine all ingredients except Alaska Pollock in a blender and pure until smooth. Place fish in half hotel pan and cover with the marinade.
- Refrigerate until needed. Let fish marinate at least one hour.
- Cilantro Cumin Ranch Dressing:
- Combine all ingredients and stir until incorporated. Refrigerate until needed. Can be made the day before.
- Cabbage Mix:
- Combine both colors of cabbage. Mix well. Refrigerate until needed.
- DIRECTIONS PER SERVING
- Assembly:
- 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
- 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,
- 1 1/2 tsp. tomatoes, and 1 of the halves of grilled fish. Repeat for second taco. Drizzle tacos with Cilantro Cumin Ranch Dressing.
- Sprinkle with chopped cilantro. Garnish with 2 lime wedges.
- ALTERNATIVE SERVING SUGGESTIONS
- Make a coleslaw using Cilantro Cumin Ranch Dressing. Spread on cut mini hoagie rolls and add grilled fish. Serve with tortilla chips.
- Serve the Alaska Pollock on a bed of shredded iceberg lettuce. Dress with pico de gallo, crema and lime wedge.
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