Martha Stewart

Fish Tacos with Southwest Spice Blend


  • Wild Alaska Pollock perfect portion
  • Olive Oil
  • Coarse salt and freshly ground pepper
  • For serving: corn tortillas, shredded cabbage, cilantro, sour cream, lime
  1. Mix spice packet with 3 tablespoons of oil into a paste.
  2. Heat 1 tablespoon oil in a medium non-stick skillet over medium-high heat.
  3. Pat fish dry with paper towels. Season with salt and coat fish evenly in spice paste.
  4. Add fish, in one layer, to skillet and cook for 2 minutes. If cooking in batches, wipe out the pan and add more oil.
  5. Gently flip fillets and cook for another 2-3 minutes until the fish flakes apart easily.
  6. Serve with tortillas, cabbage, cilantro, sour cream, and a squeeze of lime.

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