Total Time

　　25

　　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.

　　

Ingredients

1/4 cup Sour Cream

　　1 teaspoon Canned Chipotle Peppers in Adobo Sauce

　　2 tablespoon Vegetable Oil

　　1 pound Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts

　　2 tablespoon Taco Seasoning

　　8 Corn Tortillas

　　2 cups Green Cabbage, Shredded

　　4 ounces Pico de Gallo

　　

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.