Wild Alaska Pollock Tacos With Frank’s RedHot® Fries

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CHEF NEIL DOHERTY 

SYSCO CORPORATE

SERVES 1–2

 

INGREDIENTS:

SPICY MANGO DRESSING

½ cup diced mango

2 Imperial Fresh jalapeno chiles, seeded and chopped

2 Tbsp. white wine vinegar

2 Tbsp. sugar

1 Tbsp. water

1 small shallot, minced

1 cup Sysco Imperial mayonnaise

½ cup chopped cilantro

2 cloves garlic, finely chopped

1 Tbsp. lime juice

Salt and freshly ground black pepper

FISH TACOS

6 Portico Classic Wild Alaska Pollock Bites

1 tsp. Sysco Imperial mayonnaise

1 tsp. rice wine vinegar

4 oz. Power Slaw

1 Tbsp. finely diced red bell pepper

2 Tsp. thinly sliced green onion Salt and freshly ground black pepper to taste

2 6-in. Casa Solana flour tortillas, warmed

4 cilantro leaves, for garnish

2 lime slices, for garnish

FRENCH FRIES

6 oz. Sysco Imperial skin-on

¼-inch french fries

½ tsp. Frank’s RedHot® Dry Seasoning

 

DIRECTIONS:

FOR THE MANGO DRESSING

In a saucepan over low heat, combine the mango, jalapenos, vinegar, sugar, water and shallot. Cover and let simmer until the mango is tender, about 10 minutes. Pour the mango mixture into a food processor and purée. Add the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Stir until combined.

FOR THE TACOS AND FRENCH FRIES

Fry the pollock bites according to the package directions. Fry the french fries according to the package directions. Season with the salt and pepper.

While the fish and fries are cooking, in a small bowl combine the mayonnaise and vinegar and whisk until smooth. In a larger bowl, combine the slaw mix, red bell pepper and sliced green onion. Fold the mayonnaise mixture into the slaw until fully incorporated. Season with salt and pepper. Drain the fish and fries on paper towels. Season the fries with the RedHot seasoning.

Build the tacos by placing the pollock pieces at the bottom of each flour tortilla, topped with the slaw mixture. Garnish with cilantro leaves and lime slices.