Lemon Tahini Alaska Pollock Flatbread Tacos
Try this tasty twist on tacos with Za’atar-spiced Alaska pollock and a lemon tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
Alaska Pollock
- 1 pound Alaska pollock
- 1/2 tablespoon extra-virgin olive oil
- ½ tablespoon. fresh lemon juice
- 1 teaspoon Za’atar spice blend
- Pinch black pepper
Lemon Tahini Sauce
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fresh garlic paste
- 2 tablespoons water
- 1/4 cup sesame tahini
- Pinch salt
Flatbread tacos
- 4 whole grain flatbreads (2 ounces each), warmed
- 1 cup cucumber, diced
- 1/2 cup red onion, thin sliced
- 1/4 cup parsley, rough chopped
Nutrition Facts
| Calories | 348 |
| Total fat | 15g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 53mg |
| Protein | 22g |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sodium | 564mg |
Instructions
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Step 1 Bake the pollock
Preheat oven to 400F. Rinse any ice glaze from frozen Alaska pollock, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Pour off any liquid. Combine olive oil, lemon juice, Za’atar, and pepper. Pour mixture over cooked fish and break up until seasonings are evenly distributed, keeping fish chunky. Keep warm.
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Step 2 Make the tahini sauce
Whisk lemon juice and garlic paste in a container; let sit 5 minutes. Add water, sesame tahini and salt. Whisk or blend with immersion blender until smooth. Keep cold.
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Step 3 Assemble and serve
Place one-fourth spiced fish down the center of a flatbread. Top with 1/4 cup cucumber, 2 tablespoons onion, and 1 tablespoon parsley. Drizzle with lemon tahini sauce.
Cooking Technique Video
Nutrition Facts
| Calories | 348 |
| Total fat | 15g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 53mg |
| Protein | 22g |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sodium | 564mg |
