Alaska Pollock Street Tacos
This shortcut recipe is not short on flavor! Whip up these Alaska pollock street tacos for a classic meal any night of the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
- 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
Nutrition Facts
| Calories | 574 |
| Total fat | 27g |
| Saturated fat | 5g |
| Calories from fat | 43% |
| Cholesterol | 65mg |
| Protein | 20g |
| Carbohydrates | 66g |
| Fiber | 7g |
| Sodium | 885mg |
| Calcium | 6mg |
| Omega-3 fatty acids | 60mg |
Instructions
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Step 1 Bake, air fry or deep fry the breaded pollock
Cook breaded Alaska pollock fillets according to manufacturer’s directions; keep warm.
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Step 2 Meanwhile, warm the tortillas
Place tortillas on a hot grill pan or griddle and warm on both sides. Nestle them in a clean dish towel on a plate and set aside.
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Step 3 Assemble tacos and serve
For each serving, top two tortillas with shredded cabbage, sliced jalapeño, pico de gallo, 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.
Nutrition Facts
| Calories | 574 |
| Total fat | 27g |
| Saturated fat | 5g |
| Calories from fat | 43% |
| Cholesterol | 65mg |
| Protein | 20g |
| Carbohydrates | 66g |
| Fiber | 7g |
| Sodium | 885mg |
| Calcium | 6mg |
| Omega-3 fatty acids | 60mg |
