Chef Dan Churchill

Colourful Wild Alaska Pollock Tacos

Serves: 4
Skill Level: Easy - Medium



1.5 lbs Wild Alaska Pollock fillets



1/2 tsp dried coriander

olive oil

8 flour or corn tortillas

1/2 cup shredded cabbage

1/2 cup torn romaine leaves

1/2 oz cotija cheese (optional!) 

2 limes

1 sliced avocado

1/4 cup roughly chopped cilantro



Mix together salt, pepper, and coriander in a bowl. Lightly coat the outside of the Wild Alaska Pollock fillets on both sides with spice mixture and set aside.

Heat a pan over medium low heat, and drizzle in olive oil. Add fillets of Wild Alaska Pollock to the pan and sear on both sides until cooked through, about 4 minutes per side.

On a dry pan over low heat, toast tortillas on both sides for about 30 seconds. Set aside.

Assemble! Top tortillas with a piece of romaine, chunks of Wild Alaska Pollock, shredded cabbage, and avocado slices. Serve with cotija and cilantro for sprinkling, and lime for drizzling!

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