Wild Alaska Pollock Tacos

1. 1

   Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.

2. 2

   Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer.

3. 3

   Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute.

4. 4

   Serve the fish wrapped in the tortillas with cabbage, Pico de Gallo and sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.