Taco Tuesday (and every other Taco day) is less than 30 minutes away. Alaskan Pollock combined with shredded cabbage, pico de gallo, and sour cream, all deliciously wrapped in a corn tortilla, will turn your dinner table into an epic fiesta.

Ingredients

1/4  Cup Sour Cream
1/2 - 1  teaspoon Canned Chipotle Peppers in Adobo Sauce
2  Tablespoon Vegetable Oil
1  lb Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts 1 lb
1-2  Tablespoon Taco Seasoning
8  Each Corn Tortillas
2  Cups Green Cabbage (shredded)
   Pico de Gallo

Directions

1. Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.

2. Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer.

3. Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute.

4. Serve the fish wrapped in the tortillas with cabbage, pico de gallo and sour cream mixture.