Skip to main content
Epicurious

Wild Alaska Pollock Tacos

By Trident Seafoods
Image may contain Food Dish Meal Bowl Lunch and Taco

These easy to execute fish tacos are a crowd pleaser and will bring your taco night up a notch with Wild Alaska Pollock. Paired with smoky adobo sour cream, this simple take on a Mexican classic will bring your taco game to the next level.

Recipe information

  • Total Time

    25

Ingredients

1/4 cup Sour Cream
1 teaspoon Canned Chipotle Peppers in Adobo Sauce
2 tablespoon Vegetable Oil
1 pound Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts
2 tablespoon Taco Seasoning
8 Corn Tortillas
2 cups Green Cabbage, Shredded
4 ounces Pico de Gallo

Preparation

  1. Directions

    Step 1

    Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.

    Step 2

    Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer.

    Step 3

    Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute.

    Step 4

    Serve the fish wrapped in the tortillas with cabbage, Pico de Gallo and sour cream mixture.

TagsTacoMexicanLatin AmericanFishSeafoodGreen CabbageCabbageLeafy GreensVegetableMainNut Free30 Minutes or LessQuickEasySaute
Read More
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Shrimp Fajitas
Sizzling shrimp fajitas at home—in one pan and under 30 minutes.