Pollock
- 300g Alaska pollock fillets
- Pinch of salt
- 3 tbsp olive oil
- 6 small corn tortillas
Mexican Alaska Pollock Tacos and Sweet Potato Wedges
Ingredients
Spice rub
- ½ clove of garlic finely chopped
- 1 pinch ground cumin
- 1 pinch ground cayenne pepper
- 1 pinch smoked paprika
- 2 tbsp flour
Guacamole
- 1 avocado
- 1 lemon
- ½ red chilli
- ½ small bunch fresh coriander
Salad
- 1 large tomato
- 2 spring onion
- ½ red onion
- ½ small bunch coriander
Potato Wedges
- 1 large sweet potato
- 1 tsp Cajun spice
- Pinch of salt and pepper
- ½ tbsp finely ground semolina
- 1 tbsp olive oil
Method
Tacos
• Pre-heat your oven to 200oc.
• Slice the sweet potato into wedges, place into a large bowl, pour over the olive oil, Cajun spice, and semolina. Season with salt and pepper and give them a generous toss. Ensure the wedges are coated in the spice mix.
• Place onto a baking tray and cook in the oven for 20-25 minutes or until cooked through.
• Whilst waiting for the potato wedges, peel the avocado and remove the stone, place into a large bowl, finely chop the chilli and coriander, add to the avocado. Squeeze over the juice of the lemon and with a fork mash until smooth.
• For the salad, chop the tomato into ½ cm dice and place into a bowl, finely slice the spring onion, red onion and coriander and mix together with the tomato and set aside.
• Place all the ingredients for the spice rub into a large bowl and mix together. Cut the pollock fillets into 2cm thick strips and coat in the spice rub. Heat a sauté pan over a medium heat and add the olive oil.
• Gently place the pollock into the pan and cook for 1-2 minutes or until golden before turning over. Once the pollock is cooked, remove onto kitchen paper.
• Warm the tortillas under a hot grill for 15-20 seconds, place the tortillas onto 2 serving plates, spoon in the guacamole and then place the pollock on top, sprinkle over the salad and serve with the sweet potato wedges.
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