Beer Battered Pollock Tacos


  • 24 ea. 3 oz. beer battered pollock portions
  • 24 ea. flour tortillas
  • 4 ea. heads of romaine lettuce, cleaned and sliced thin
  • 4 cups red cabbage, core out outer leaves removed, sliced thin
  • 12 oz. shredded cheddar or Mexican cheese blend
  • 1 ½ cups sour cream
  • 1 ½ cups salsa, preferred brands

*Yield: 12 Servings


  1. Clean and thinly slice both the red cabbage and romaine lettuce.
  2. Prepare the battered Pollock per the package instructions.
  3. Assemble individual tacos each with one piece of Pollock, approximately 1/3 cup sliced romaine and 1/3 cup sliced red cabbage.
  4. Top tacos with ½ ounce of reserved shredded cheese, 1 tbsp. of preferred brand salsa and 1 tbsp. of sour cream.

Pairing Suggestions:

Beef up this offering with hearty lentils or grilled fruits. Complement the battering with a nice amber ale.