MASA-DUSTED ALASKA POLLOCK
Masa Harina 5 oz.
Yellow corn meal 5 oz.
Kosher salt 1 1/2 oz.
Cayenne 1 oz.
Sugar 5 tsp.
Onion powder 5 tsp.
Garlic powder 5 tsp.
Black pepper 1 Tbsp.
Alaska Pollock fillet, cut in 1" pieces 4 lbs.
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1. Combine masa and corn meal with seasonings ó can be made in large
batches and stored in a container with a tight-fitting lid at room
temperature for several days.
2. In a small bowl, toss pollock and seasoned masa together to coat evenly.
3. Pour pollock into a wire strainer over a bowl and shake off extra masa
seasoning.
4. Fry pollock in a 365 to 375F fryer for 1 to 2 minutes, or until internal
temperature
reaches 145F.
Yield: approx. 12 oz. seasoned masaó use 1 oz. seasoned masa to 5 oz. fish
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MANGO PICO DE GALLO
Mango, peeled and diced 12 oz.
Cherry tomatoes, halved 10 oz.
Red onions, diced 3 oz.
Cilantro, fresh, chopped 3/4 cup
Lime juice, fresh 2 Tbsp.
JalapeŇos, minced 2 tsp.
Kosher salt 1 tsp.
Hot sauce to taste
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1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate.
Yield: approx. 24 oz.
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CHIPOTLE CREAM
Sour cream 12 oz.
Chipotle Peppers in Adobo Sauce, 2+ tsp.
pureed, prepared
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1. Combine sour cream and chipotle in a stainless steel bowl. Season with
additional chipotle, to taste.
Yield: approx. 12 oz.
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CABBAGE & RADISH SALAD
Napa cabbage, shredded 6 oz.
Radishes, thinly sliced 4 oz.
Cilantro sprigs, fresh 2 oz.
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1. Combine all ingredients in a large stainless steel bowl. Toss to combine.
Refrigerate.
Yield: approx. 12 oz.
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ASSEMBLY
Corn tortillas, heated 4 ea.
Masa-dusted Alaska Pollock 4 to 5 oz.
Cabbage & Radish Salad 1 oz.
Chipotle Cream 1 oz.
Mango Pico de Gallo 2 oz.
Lime wedges 2 ea.
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1. Assemble each taco in this order: Place 2 stacks of 2 heated tortillas
on a plate. Top with pollock, Cabbage & Radish Salad, Chipotle Cream
and Mango Pico de Gallo. Garnish with lime wedges.
Venice Beach Fish Tacos from Alaska
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