Ingredients
¼ cup sour cream
1 tsp chipotle peppers in adobo sauce, canned
2 tbsp vegetable oil
1 lb Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts
2 tbsp taco seasoning
8 corn tortillas
2 cups cabbage, shredded
4 oz pico de gallo
Preparation
In a small bowl combine the sour cream, chipotle peppers and 2 teaspoons of water. Set aside.
Heat a skillet over medium-high heat and add oil. Season the fish with taco seasoning and fry for 3 minutes per side thawed or 8 to 10 minutes for frozen. Flip halfway through cooking time.
Wrap the tortillas in paper towels and microwave for 30 seconds to 1 minute.
To serve, wrap the fish with the tortilla and add cabbage. Top it off with a spoon of Pico de Gallo and sour cream mixture.
