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Mexican_AleBatteredPollockTacos_Corn
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

  1.  Fry beer battered pollock 4-5 minutes until cooked through. 
  2. Toss Asian-style blend with lime juice, salt and black pepper. 
  3. Cook caramelized onions until dark golden brown. Cool in an ice bath until room temp. 
  4. When cooled, combine sour cream, lime juice, caramelized onions and cumin. 
  5. Purée in blender to make white sauce. 
  6. Chop fried pollock and place into 3 equal portions into 3 warm corn tortillas. 
  7. Top with the blend, onion crema and mango peach salsa. 
  8. Finish with handpicked cilantro. 

Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 1

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