I am a sucker for pretty much anything fish (except for tilapia - my mom can vouch for that one). I love how diverse it is. You can completely change the meal simply by switching up which seasonings you use. Want something a little more light? Add some lemon pepper and garlic. Want something with a little Cajun twist? Switch that lemon pepper out for some Old Bay and Slap Ya Mama. What makes this recipe stand out to me is that it combines those flavors. You get the Cajun taste to the fish, but by adding some slaw and pico on top, it makes it taste a little more fresh.
yields 4
Ingredients
2 lb fresh Pollock
1 tomato
1 small white onion
1 lime
Cilantro
1 package of white corn tortillas
1 avocado
Old Bay
Slap Ya Mama
Garlic salt
Salt & pepper
Olive oil
Instructions
1) Season Pollock on both sides with Old Bay, Slap Ya Mama, and garlic salt
2) Add fish filets to large pan with olive oil and cook on medium until cooked through (fish should easily flake apart when it is completely cooked)
3) Finely dice tomatoes, onion, and cilantro and add to a medium bowl
4) Squeeze juice of lime over mixture and season to taste with salt & pepper
5) Place corn tortillas on a baking sheet and bake at 350 for 5 minutes, or until warmed
6) Slice avocado and set aside
7) Flake fish apart and divide evenly between tacos
8) Top with desired amount of slaw (see side items category for red cabbage slaw recipe)
9) Top with pico de gallo and one avocado slice per taco
Enjoy!
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