Alaska Pollock Fish Tacos: Easy Recipe with Lime Crema
Alaska Pollock Fish Tacos with Lime Crema
Alaska Pollock is a practical fish for tacos because its mild flavor works with chili, cumin, lime and crunchy toppings. This version is pan-cooked rather than deep-fried, so the fish remains the center of the taco.
For the fish: use our boneless, skinless Alaskan Pollock Fillets. Thaw them in the refrigerator and pat dry before seasoning.
Ingredients
Pollock
- 1 lb thawed Alaska Pollock fillets
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
Tacos
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/2 cup diced tomatoes or fresh salsa
- 1/4 cup chopped cilantro
- Lime wedges
Lime crema
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Pinch of salt
How to Make Pollock Fish Tacos
- Dry and season the fish. Pat thawed Pollock dry. Combine chili powder, paprika, cumin, garlic powder, salt and pepper and season both sides.
- Cook. Heat olive oil in a skillet over medium heat. Cook the fish until opaque and cooked through, turning carefully. FDA guidance for finfish is 145°F (63°C) internally.
- Make the crema. Mix sour cream or yogurt with lime juice, zest and salt.
- Warm the tortillas. Use a dry skillet until pliable and lightly toasted.
- Assemble. Break the Pollock into large flakes. Add cabbage, fish, tomatoes, crema and cilantro. Serve with lime.
Why Alaska Pollock Is Useful for Tacos
The species is Alaska Pollock, also called Walleye Pollock (Gadus chalcogrammus). Its mild taste gives seasonings room to work without requiring a heavy sauce. The fine texture also flakes easily after cooking.
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If you want the broader species, nutrition and fishery background, see our complete Alaska Pollock guide. For verified nutrition information rather than broad health claims, see Alaska Pollock Nutrition & Health.
Frozen Pollock for Fish Tacos
Frozen fillets are convenient for tacos because you can thaw only the amount needed. Thaw in the refrigerator; for faster thawing, FDA guidance allows cold water when the fish is kept in a sealed bag and cooked promptly afterward.
Variations
Try avocado, pickled onions, jalapeño, mango salsa or a cabbage-and-carrot slaw. For a smoky version, cook the fillets using our grilled Pollock method.
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Buy Pollock for Fish Tacos
Shop Alaskan Pollock Fillets from Global Seafoods. Our frozen boneless, skinless 4 oz+ fillets are ready for tacos, baking, pan cooking and fish sandwiches after thawing.
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