How to Make Colorful Fish Tacos with Wild Alaska Pollock
Hello Legends! Welcome back to another episode in our lovely journey with Wild Alaska Pollock. Today we are cooking up one of my personal favorite recipes, fish tacos! These will remind you of sitting at the beach, toes in the sand, taco in hand. With a fish that is the most abundant certified sustainable fish on the planet, beyond nutritious and a great source of lean protein, what more could you ask for! Check it out below and let me know how you whip up this protein in your own kitchens at home.
Recipe: Colourful Wild Alaska Pollock Tacos
Serves: 4
Skill Level: Easy - Medium
Ingredients:
1.5 lbs Wild Alaska Pollock fillets
salt
pepper
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
Method:
1. 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.
2. 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.
3. On a dry pan over low heat, toast tortillas on both sides for about 30 seconds. Set aside
4. 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!
More info on Wild Alaska Pollock below:
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BEST FISH TACOS EVER: Easy Recipe Made with Halibut & a Delicious Slaw
When it comes to Fish Tacos, my friend Julia knows a thing or two. It's her absolute favorite thing in the world to eat. And after having what she called, the Best Fish Tacos Ever, she couldn't wait to share her new recipe. It's made with halibut cooked on the grill with a mountain of butter, garlic and fresh dill. But it's the slaw that accompanies the fish that puts these tacos over the top. Read on for her recipe, and keep in mind that you can put as much or as little of each of the ingredients. It's completely customizable to your liking.
Fish Tacos
1 lb. fresh halibut
1/2 stick of butter, softened
2 garlic cloves, minced
handful of fresh dill, chopped
juice of 1 lemon
salt & pepper to taste
Heat grill to 350º
In a small bowl, cream together the softened butter, minced garlic, dill and lemon juice. Season halibut with salt and pepper on all sides. Take creamed butter mixture and apply it liberally on top side of fish, covering it completely. Place fish onto large piece of aluminum foil with sides folded up to hold in the butter once it melts. Transfer fish onto preheated grill and let cook 15-20 minutes, until fish easily breaks apart, or until it's reached an internal temperature of 135º to 140º
For Slaw:
half red cabbage, thinly sliced (approx. 3 cups)
half green cabbage, thinly sliced (approx. 3 cups)
2-3 large ripe avocados, divided
1/2 large red onion, chopped
small bunch of cilantro, chopped
1 jalapeño, chopped finely with seeds & stem removed
approx. 1 cup mayonnaise
approx. 1/2 cup sour cream
juice of 1 large or 2 small limes
1 tsp. paprika
1 tsp. cumin
In large bowl, cream together mayonnaise, sour cream, lime juice and one avocado, using fork to mash up the avocado until smooth. Add in paprika and cumin and mix well. Add in red and green cabbage, onion, cilantro, jalapeño. Cut remaining avocado in larger pieces and mix in with other ingredients. When well combined, cover and refrigerate until ready to use.
Heat corn or flour tortillas. Fill with grilled fish, top with fresh slaw & enjoy!
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2:12 Simply Adorkable
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Lime Cilantro Marinade - Blendtec Recipes
Use as a marinade for fajitas or as a sauce drizzled over fish tacos with sliced cabbage and pico de gallo.
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Best Baja Fish Tacos with Lime Crema
It's surprisingly easy to make Baja Fish Tacos at home, and they taste like they're straight from California! Fish is tossed in a seasoned beer batter then lightly fried until golden and topped off with a crunchy slaw and cool lime crema sauce. This is the best recipe to have you dreaming of the West Coast wherever you are.
RECIPE:
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E-mail: london(at)evolvingtable.com
What's for Dinner? Tortilla Crusted Baja Style Tilapia
Greetings! Today I was looking through the grocery ads and happened upon a frozen dinner that was on special that was a tortilla chip crusted baja style fish fillet. This sounded good, but it WAS a frozen dinner. So I went to work creating this dish. Super simple and super delicious and tilapia is relatively inexpensive so this meal should be pretty easy to throw together on any budget. If you don't like Tilapia, you could use any white thin fillet such as Orange Roughy, Flounder or trout.
This recipe is also a good use for those tortilla chips that you have at the bottom of the bag that usually end up in the trash. No Waste!
The salsa is to die for! Sweet and salty with just enough spiciness to make you happy you made it and it goes supremely draped over this fish. A perfect combination! I hope you try this and I hope you enjoy it. As always, Happy Eating!
Crispy Fish Tacos with Aioli Sauce
With us being a group of outdoors men from Minnesota it wouldn't be right if we didn't add at least a few recipes that include fish. This one is right up your ally if you like things that are delicious and easy to make. Hope you all enjoy!
Ingredients -
(makes 4-6 servings)
Cilantro Lime Aioli -
- 1 tablespoon of olive oil
- 1/2 cup of Kraft green goddess
- 1/2 teaspoon of minced garlic
- 2 limes
- fresh cilantro to your liking
Fish-
- 2 cups of panko
- 2 tablespoons of seasoning (we used cajun)
- 4 fish fillets
- 2 eggs
- vegetable oil (enough to cover fish in pan for frying)