Alaska Pollack Street Tacos are an easy and delicious dinner for even the little-ist seafoodie in your life. With breaded Alaska pollock fillets and corn tortillas, this take on street tacos is a homerun.
| 1 package (15.2 oz.) frozen breaded Alaska pollock fillets | |
| 16 (3-inch “street taco”) corn tortillas | |
| Shredded cabbage and slice jalapeños, as desired | |
| 1 to 1-1/2 cups pico de gallo sauce or favorite taco sauce | |
| 1 avocado, seeded, peeled and finely diced | |
| 1 lime, cut into 8 wedges | |
| Cotija cheese, crumbled, if desired | |
| Cilantro leaves, if desired |
Recipe from Alaska Seafood Marketing Institute
| 1. | Cook breaded Alaska pollock fillets according to manufacturer’s directions; keep warm. |
| 2. | While pollock fillets are cooking, grill or warm the tortillas. |
| 3. | For each serving, top two tortillas with shredded cabbage, sliced jalapeño, pico de gallo or taco sauce and avocados, as desired. Top each tortilla with a cooked fillet, halved lengthwise. Squeeze on lime juice and sprinkle with cotija cheese and cilantro leaves, as desired. |
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