Sunday, February 9, 2014

Local Fish Tacos

I saw a notice on Instagram about the fresh pollock that The Local Catch was going to have at the farmers' market with a suggestion for fish tacos. The idea piqued my interest and taste buds!

So I made the trip to the winter farmers' market that weekend and picked up two large fillets of pollock. I was told by a couple of people that Cilantro Mexican Grill uses pollock in their tacos and how wonderful they are. Well, I haven't eaten at Cilantro but it sounded good to me!

On my way out, these pea greens caught my eye. I thought they'd taste great in the fish tacos and grabbed two bags.

Here's the spread:

To make the tacos, I roasted the pollock with simple seasonings and high heat sunflower seed oil on a baking sheet in the oven at 400 degrees for about 10 minutes. (Timing depends on the thickness of the fish. I took out the thinner pieces and finished cooking the thicker pieces a few more minutes).

Seasonings were a "spicy seasoning" (a salt-free mix I found at Whole Foods) and a little fresh ground pepper. By roasting, the fish was flavorful, gluten-free, and lower in calories and fat than fried batter.

While the fish roasted, my hands were free to prepare the taco fixings:

~ Homemade lactose-free Baja sauce (sort of)
1/4 cup lactose-free sour cream, 1/4 cup mayonnaise*, 1 tablespoon chopped cilantro, juice from half a lime, a little "spicy seasoning" to taste. After mixing it all together and putting it in a small serving bowl, I sprinkled some smoked paprika on top.

~ Sliced fennel for some crunch and nice flavor

~ Shaved curly carrots because there were plenty available at the farmers' market

~ Pea greens, another great farmers' market find

~ Minced shallots

~ Fresh lime

I used organic whole-wheat tortillas instead of corn tortillas simply because I like the flavor better. To make this dish entirely gluten-free, use gluten-free tortillas/tacos.

And, by the way, fresh pollock tastes amazing in tacos!

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*For the mayonnaise I used Just Mayo. It's non-GMO certified, vegan, and is awesome.

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Photos of the Port of Galilee in Rhode Island I took this past summer, 2013:

Fishing trawler heading out to sea from the Port of Galilee

No compensation was received. These are products I love and want to share.


  1. I haven't tried this fish in my tacos but it sounds like it's similar to rock fish. Your recipe sounds so good!

    1. Thank you! I haven't tried rockfish. At least I don't think so. It is also marketed as striped bass here so it's possible I've eaten rockfish without knowing it. If it's like bass, it should be good in tacos -- while researching this, I saw a few recipes with bass . . .