Name: Broiled Spiced Fish Tacos With All The Toppings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 (6 oz.) portions Wild Alaska Pollock Quick Cuts or Pacific Cod cut into 1-inch pieces; Salt and cracked black pepper, to taste; ¼ cup neutral oil, plus more for drizzling; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground cayenne pepper; 1 pint sweet cherry tomatoes, halved, or 1½ cups diced peaches or mango; ¼ cup chopped red onions; ¼ cup chopped cilantro, plus more cilantro leaves for garnish; 3 limes, divided; ¼ head red or green cabbage, shredded; 1 avocado, ripe but firm, thinly sliced; 8 to 12 corn tortillas; Hot sauce for serving

Taco Tuesday Just Got Even Better

Wild Alaska Pollock is the star of this dish, accented here with a little spice and broiled to a caramelized char. The fresh toppings below are starting points and ideas — we encourage you to build your tacos with any fresh and seasonal vegetables you love, to brighten up the spicy seasoning on the fish. If you prefer a peach or mango salsa instead of the tomato given below, both of those also work well! The beauty of these tacos is that you can truly get creative with them.

Note: Pacific Cod can be substituted for this recipe. Simply cut the fillets down into 1-inch pieces before broiling the cod.

Print Recipe

Broiled Spiced Fish Tacos With All The Toppings

By Wild Alaskan Company

Mild white fish is the star of this dish, accented here with a little spice and broiled to a caramelized char.

Prep time

20 minutes

Cook Time

10 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

2 (6 oz.) portions Wild Alaska Pollock Quick Cuts or Pacific Cod cut into 1-inch pieces
Salt and cracked black pepper, to taste
¼ cup neutral oil, plus more for drizzling
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 pint sweet cherry tomatoes, halved, or 1½ cups diced peaches or mango
¼ cup chopped red onions
¼ cup chopped cilantro, plus more cilantro leaves for garnish
3 limes, divided
¼ head red or green cabbage, shredded
1 avocado, ripe but firm, thinly sliced
8 to 12 corn tortillas
Hot sauce for serving

Instructions

1. Arrange top rack in oven 4 to 6 inches away from broiler element, then preheat broiler to high. Meanwhile, place the fish pieces in a medium bowl and pat dry with paper towels. Season with salt and cracked black pepper. Brush a baking sheet with oil and set aside.

2. In a small pot, warm up the oil and add in the ground coriander, cumin, and cayenne pepper. Swirl the spices around in the hot oil until fragrant, about 1 minute. Remove from heat and allow to cool slightly, then pour the spiced oil over the fish and toss to combine.

3. Spread the fish chunks in an even layer on the baking sheet and drizzle with some additional oil. Place under broiler until browned and crisped around the edges, about 4 to 5 minutes.

4. While fish is cooking, combine sliced cherry tomatoes, chopped onions, chopped cilantro and 2 tablespoons lime juice. Season with salt and pepper and place in a small serving bowl.

5. Cut the remaining limes into wedges. Squeeze a lime wedge over the avocado slices and place on serving platter.

6. Warm up the tortillas individually set over a burner or in a hot pan, about 30 seconds per side. Wrap tortillas stacked in a clean kitchen linen to keep warm.

7. Arrange the toppings on the platter along with the cilantro leaves and warm tortillas. Serve the fish on the tortillas and all the toppings for a fun taco dinner.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Broiled Spiced Fish Tacos With All The Toppings

Taco Tuesday Just Got Even Better

Broiled Spiced Fish Tacos With All The Toppings

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