Seafood
Baja Crispy Pollock Tacos
Ingredients
- 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
PREPARATION
- To assemble, place cooked ale battered pollock in flour tortilla, garnish with ribbons of romaine and purple cabbage.
- Drizzle with chipotle mayonnaise, and dust with ancho chili flakes.
- Garnish with a wedge of fresh lime.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1