10 Oct Breaded Pollock Taco with Papaya Salsa and Chipotle Slaw

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

Tacos:

• 4 1-2oz golden harvest breaded pollock
• ¼ red pepper julienne
• ¼ yellow pepper julienne
• ¼ cup diced tomato
• ¼ cup diced avocado
• 4 6 inch corn tortillas

Chipotle Slaw:

• 1 cup shredded purple cabbage
• Juice of ½ lime
• 1tsp chipotle adobo sauce
• 1 tblsp mayonnaise
• Salt to taste

COMBINE IN A BOWL ALL THE COLESLAW INGREDIENTS UNTIL NICELY COATED THEN SET ASIDE.

Papaya Avocado Salad:

• ¼ cup diced papaya
• ½ diced avocado
• 2 tblsp diced red onion
• 2 tblsp fresh chopped cilantro
• ½ tblsp diced jalapeno
• 1 tblsp red wine vinegar
• Salt and pepper to taste

Method:

1. Preheat oil to 350 f
2. Preheat grill to medium high heat, about 375-400 f
3. Mix all salsa ingredients and set aside in cooler
4. Season peppers with avocado oil, salt and pepper then char on the grill then place in a large bowl
5. Cook breaded pollock in 350 f oil for 2 ½ to 3 ½ minutes
6. Grill tortillas for 30 seconds on each side
7. Assemble taco with fish first then the other taco ingredients on top finish with chipotle slaw on top.
8. Garnish lime, cilantro and avocado.

NOTE: RICE AND BEANS ARE OPTIONAL BASED UPON TASTE.