Seafood
Ale Battered Pollock Tacos
Ingredients
- 1 ea. Harbor Banks® White Ale Battered Wild Alaskan Pollock
- 3 oz. Cross Valley Farms® Asian-Style Blend
- 3 oz. Rykoff Sexton® Caramelized Sliced Onions
- 3 ea. Corn Tortilla, 4.5"
- 1 T Lime Juice
- 3 oz. Sour Cream
- 1/2 T Ground Cumin
- 3 oz. del Pasado® Mango Peach Salsa
- Salt and Black Pepper
PREPARATION
- Fry beer battered pollock 4-5 minutes until cooked through.
- Toss Asian-style blend with lime juice, salt and black pepper.
- Cook caramelized onions until dark golden brown. Cool in an ice bath until room temp.
- When cooled, combine sour cream, lime juice, caramelized onions and cumin.
- Purée in blender to make white sauce.
- Chop fried pollock and place into 3 equal portions into 3 warm corn tortillas.
- Top with the blend, onion crema and mango peach salsa.
- Finish with handpicked cilantro.
Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 1