‘Filet of Fish’ Wild Alaska Pollock Tacos
This recipe is a riff on a classic flavor combination. A sure crowd-pleaser for all ages, this recipe is made easy and quick in taco form.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Servings: 4 (6 oz) servings (2 tacos per serving)
- Yield: 8 tacos
Ingredients
Tacos
- 8 breaded wild Alaska pollock filets, 3 oz each
- 8 (6-7in) flour tortillas
- 2 cups iceberg lettuce, shredded
- 1/4 cup white onion, diced
- 4 American cheese slices
- 1 lemon, sliced into 4 wedges
Tartar Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sour cream
- 2 tablespoons onion, minced
- 2 teaspoons lemon juice
- ¼ cup dill pickle, minced
- 2 teaspoons capers, minced
- ¼ teaspoon sugar
- ⅛ teaspoon garlic powder
- ⅛ teaspoon celery salt
- ¼ teaspoon Worcestershire
- ⅛ teaspoon black pepper
Recipe courtesy of Chef Ann Kim
Preparation
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Step 1 Make the tartar sauce
Add all tartar sauce ingredients to a bowl then mix until well combined. Refrigerate until needed.
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Step 2 Cook the fish
Preheat the fryer oil to 350 F. Fry for 5 – 7 minutes or until the fish is golden brown. Shake baskets occasionally to prevent fillets from sticking to basket.
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Step 3 Assemble the tacos
Heat flat top or cast iron skillet on high temp. Heat flour tortillas for about 15 seconds per side. Top each tortilla with ½ slice of American cheese, pollock fillet, tartar sauce, diced onions, and shredded lettuce. Serve with a lemon wedge.
Recipe courtesy of Chef Ann Kim
