Ingredients
| 1-1/2 |
Cups Red Onions (Thinly Sliced) |
| 1-1/2 |
Cups Green Olives (Sliced) |
| 6 |
Cups Cheddar Cheese (Grated) |
| 3 |
Cups Salsa (Medium) |
| * |
* Spice Mixture |
| 4 |
Teaspoon Cumin (Ground) |
| 2 |
Teaspoon Chili Powder |
| 2 |
Teaspoon Salt |
| 1/2 |
Teaspoon Cayenne Pepper |
| 6 |
LBs 2-4 oz Wild Alaska Pollock Fillets: Skinless, Boneless, Shatterpack 413055 |
| 24 |
Medium Flour Tortillas |
| as |
Needed Oil |
| 1 |
Teaspoon Black Pepper |
| 9 |
Quarts Lettuce (shredded) |
| 2 |
Quarts Tomato (Large, Chopped) |
| 3 |
Cups Green Bell Peppers (Seeded & Chopped) |
Directions
1. Sprinkle pollock with Spice Mixture.
2. Place pollock on a greased sheet pan. Broil 5 minutes, or until pollock flakes when tested with a fork.
3. Meanwhile, fry tortillas in oil until golden brown and crisp.
4. To serve: Place one tortilla on each serving plate. Top with 1-1/2 cups lettuce 1/3 cup tomatoes, 2 Tablespoons peppers, 1 Tablespoon onions and 1 Tablespoon olives. Top with 3.5 oz. cooked pollock, sprinkle with 1/4 cup cheese and top with 2 Tablespoons salsa.
5. Serve at once.