Baja Crispy Pollock Tacos


  • 5 ea. Flour Tortilla, 4.5"
  • 4 ea. Harbor Banks® White Ale Battered Wild Alaska Pollock, cooked
  • 2 oz. Cross Valley Farms Romaine Lettuce, shredded
  • 2 oz. Cross Valley Farms Shredded Cabbage, 1/8"
  • 3 oz. Monarch® Chipotle Mayonnaise
  • 5 ea. Cross Valley Farms Fresh Limes, cut into wedges
  • as needed Monarch Ancho Chili Flake


  1. To assemble, place cooked ale battered pollock in flour tortilla, garnish with ribbons of romaine and purple cabbage.
  2. Drizzle with chipotle mayonnaise, and dust with ancho chili flakes.
  3. Garnish with a wedge of fresh lime.

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL

Serves 1