Asian Fusion Wild Alaska Pollock Tacos

Name: Asian Fusion Wild Alaska Pollock Tacos | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 3 lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913; 3 Avocado, peeled & pitted; 1 Cup Sour Cream; 6 oz Lime Juice; 1.5 Cups Cilantro; 2 Tablespoon Lime Juice; 1 Tablespoon Maple Syrup; 1 Tablespoon Olive Oil; 1/2 teaspoon Sesame Oil; To taste Salt & Pepper; 8 oz Red Cabbage (Shredded); 4 oz Papaya (julienned); 4 oz Red Radishes, julienned; 24 Corn Tortillas; To taste Cayenne Pepper

12 servings

Ingredients

3 lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913
3 Avocado, peeled & pitted
1 Cup Sour Cream
6 oz Lime Juice
1.5 Cups Cilantro
2 Tablespoon Lime Juice
1 Tablespoon Maple Syrup
1 Tablespoon Olive Oil
1/2 teaspoon Sesame Oil
To taste Salt & Pepper
8 oz Red Cabbage (Shredded)
4 oz Papaya (julienned)
4 oz Red Radishes, julienned
24 Corn Tortillas
To taste Cayenne Pepper

Directions

Purée ingredients for avocado cream (avocados, sour cream, 6 oz lime juice). Season with salt, pepper, & cayenne. Set aside & chill.
Mix ingredients for Papaya Slaw: Whisk 2 tbsp. lime juice, maple syrup, olive oil, sesame oil, and salt & pepper. Toss with cabbage, papaya, & radishes. Set aside & chill.
Sauté Redi Cuts™ until cooked through.
Assemble each taco with 1 oz slaw, 2 oz fish, and 2 tbsp. avocado cream. Serve.