Mexican Alaska Pollock Tacos and Sweet Potato Wedges

Alaska Seafood

Mexican Alaska Pollock Tacos and Sweet Potato Wedges

SERVES: 2

METHOD

•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.

NUTRITION

What’s not to love about tacos? There is never a morsel left when these are dished out.

INGREDIENTS:

300g Alaska pollock fillets
Pinch of salt
3 tbsp olive oil
6 small corn tortillas

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

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