Serves 12 (2 tacos each)
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Masa-dusted Alaska Pollock:
5 oz. Masa Harina
5 oz. yellow corn meal
1 ½ oz. Kosher salt
1 oz. cayenne
5 tsp. sugar
5 tsp. onion powder  
5 tsp. garlic powder
1 Tbsp. black pepper
4 lbs. Alaska Pollock fillet, cut in 1" pieces

Mango Pico de Gallo:
12 oz. mango, peeled and diced
10 oz. cherry tomatoes, halved
3 oz. red onions, diced
¾ cup cilantro, fresh, chopped 
2 Tbsp. lime juice, fresh
2 tsp. jalapeños, minced
1 tsp. Kosher salt 
Hot sauce, to taste

Chipotle Cream:
12 oz. sour cream
2+ tsp. Chipotle Peppers in Adobo Sauce,
   puréed, prepared

Cabbage & Radish Salad:
6 oz. Napa cabbage, shredded
4 oz. radishes, thinly sliced     
2 oz. cilantro sprigs, fresh     

Assembly:
4 ea. corn tortillas, heated 
4 to 5 oz. Masa-dusted Alaska Pollock 
1 oz. Cabbage & Radish Salad 
1 oz. Chipotle Cream
2 oz. Mango Pico de Gallo  
2 lime wedges

Directions

Masa-dusted Alaska Pollock:

  1. Combine masa and corn meal with seasonings – can be made in large batches and stored in a container with a tight-fitting lid at room temperature for several days.
  2. In a small bowl, toss pollock and seasoned masa together to coat evenly.
  3. Pour pollock into a wire strainer over a bowl and shake off extra masa seasoning.
  4. Fry pollock in a 365°F to 375°F fryer for 1 to 2 minutes, or until internal temperature reaches 145°F. Yield: approx. 12 oz. seasoned masa – use 1 oz. seasoned masa to 5 oz. fish.


Mango Pico de Gallo:

  1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 24 oz.


Chipotle Cream:

  1. Combine sour cream and chipotle in a stainless steel bowl. Season with additional chipotle, to taste. Yield: approx. 12 oz.


Cabbage & Radish Salad:

  1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 12 oz.


Assembly:

  1. Assemble each taco in this order: Place 2 stacks of 2 heated tortillas on a plate. Top with pollock, Cabbage & Radish Salad, Chipotle Cream and Mango Pico de Gallo. Garnish with lime wedges.