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Venice Beach Fish Tacos from Alaska

Venice Beach Fish Tacos from Alaska
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Servings
12
Servings
12
Venice Beach Fish Tacos from Alaska
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Instructions
  1. Masa-dusted Alaska Pollock:
  2. 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
  3. temperature for several days.
  4. In a small bowl, toss pollock and seasoned masa together to coat evenly.
  5. Pour pollock into a wire strainer over a bowl and shake off extra masa seasoning.
  6. 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
  7. use 1 oz. seasoned masa to 5 oz. fish.
  8. Mango Pico de Gallo:
  9. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 24 oz.
  10. Chipotle Cream:
  11. Combine sour cream and chipotle in a stainless steel bowl. Season with additional chipotle, to taste. Yield: approx. 12 oz.
  12. Cabbage Radish Salad:
  13. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 12 oz.
  14. Assembly:
  15. Assemble each taco in this order: Place 2 stacks of 2 heated tortillas on a plate. Top with pollock, Cabbage Radish Salad, Chipotle Cream
  16. and Mango Pico de Gallo. Garnish with lime wedges.
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