Dan Churchill’s Colourful Wild Alaska Pollock Tacos

Ingredients

• 1/4 tsp Salt
• 2 tsp Black pepper
• 1 tsp Dried Coriander
• Olive oil
• 1 1/2 lbs Trident Seafoods® Wild Caught Alaskan Pollock Fish Fillets 2.1 lb
• 8 each Flour or corn tortillas
• 1/2 cup Shredded cabbage
• 1/2 cup Torn romaine leaves
• 1/2 ounce Cotija cheese (optional!)
• 2 each Limes
• 1 each Sliced avocado
• 1/4 cup Roughly chopped cilantro

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Directions

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!