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
Preparation
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.
