Ingredients:

  • 1 lb (450g) Pollock fillets, skinless and boneless, cut into 2-inch pieces
  • 1 tbsp (15ml) Olive oil
  • 1 tbsp (15ml) Chili powder
  • 1 tsp (5ml) Cumin
  • 1/2 tsp (2.5ml) Garlic powder
  • 1/4 tsp (1.25ml) Smoked paprika
  • 1/4 tsp (1.25ml) Cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (60g) All-purpose flour, for dredging
  • 1/2 cup (120ml) Sour cream
  • 2 tbsp (30ml) Mayonnaise
  • 1-2 Chipotle peppers in adobo sauce, finely chopped (or 1-2 tsp adobo sauce)
  • 1 tbsp (15ml) Lime juice
  • 1/4 tsp (1.25ml) Garlic powder
  • Salt to taste
  • 3 cups (75g) Shredded green cabbage
  • 1 cup (50g) Shredded carrots
  • 1/4 cup (60ml) Lime juice
  • 1 tbsp (15ml) Olive oil
  • 1/4 tsp (1.25ml) Salt
  • 8 Corn tortillas (6-inch diameter)
  • Lime wedges, for serving
  • Fresh cilantro leaves, for garnish (optional)

Instructions:

  1. Combine chili powder, cumin, garlic powder, smoked paprika, cayenne pepper (optional), salt, and pepper. Dredge pollock in flour, then in the spice mixture.
  2. Whisk together sour cream, mayonnaise, chipotle peppers (or adobo sauce), lime juice, garlic powder, and salt until smooth. Adjust seasoning to taste.
  3. Combine shredded cabbage, carrots, lime juice, olive oil, and salt. Toss to coat and set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Cook pollock until golden brown and cooked through, about 2-3 minutes per side. Cook in batches if necessary.
  5. Warm tortillas in a dry skillet, microwave, or oven.
  6. Layer each tortilla with slaw, cooked pollock, and chipotle crema. Garnish with cilantro and serve with lime wedges. This fish taco recipe is a fantastic way to enjoy pollock!