The Wild-Caught Alaska Pollock Taco from Rubio's features tender, flaky Alaska pollock seasoned and grilled to perfection, topped with crisp shredded cabbage, fresh pico de gallo, and a zesty lime crema, all nestled in a warm, soft corn tortilla for a refreshing and flavorful seafood taco experience.
Equipments
- Grill or flat-top griddle
- Fish spatula
- Chef’s knife
- Cutting board
- Mixing bowls
- Tongs
- Squeeze bottle (for lime crema)
- Tortilla warmer or steamer
- Food prep containers
- Serving plates
Ingredients
- 1 lb (450g) wild-caught Alaska pollock fillets
- 1 tablespoon taco seasoning
- 2 cups shredded cabbage
- 1 cup pico de gallo
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 lime (for juice and garnish)
- 1 teaspoon lime zest
- Salt
- Pepper
- 8 soft corn tortillas
- Fresh cilantro (optional, for garnish)
Using wild-caught Alaska pollock fillets ensures a tender, flaky texture essential for authentic flavor, and seasoning with a balanced taco mix highlights the fish's natural taste. Freshly shredded cabbage adds crispness, while homemade pico de gallo provides a vibrant, zesty contrast. The lime crema, combining sour cream, mayonnaise, lime juice, and zest, delivers a creamy tang that brightens each bite. Soft corn tortillas should be warmed to maintain pliability and enhance the overall taco experience. Your Wild-Caught Alaska Pollock Taco from Rubio's copycat menu will capture the refreshing, flavorful seafood profile that makes the original so popular.
Instructions
- Preheat grill or flat-top griddle to medium-high heat.
- Pat Alaska pollock fillets dry with paper towels.
- Season pollock fillets evenly with taco seasoning, salt, and pepper.
- Grill or sear pollock fillets on each side until opaque and flaky (about 2-3 minutes per side).
- Remove fish from grill and let rest; cut into portions for tacos.
- In a mixing bowl, combine sour cream, mayonnaise, lime juice, and lime zest; whisk until smooth to make lime crema.
- Transfer lime crema to squeeze bottle for easy serving.
- Shred cabbage if not pre-shredded; place in food prep container.
- Prepare or portion pico de gallo if not already done.
- Warm corn tortillas using tortilla warmer or steamer.
- Assemble tacos: place grilled pollock in warmed tortilla, top with shredded cabbage and pico de gallo.
- Drizzle lime crema over the top using squeeze bottle.
- Garnish with fresh cilantro and lime wedges, if desired.
- Serve immediately on serving plates.
Substitution
The Wild-Caught Alaska Pollock Taco from Rubio's copycat menu can easily accommodate substitutions for dietary preferences or ingredient availability. If you're unable to find wild-caught Alaska pollock, cod or haddock are excellent alternatives that maintain a similar texture and flavor. For those avoiding dairy, swap the sour cream and mayonnaise in the lime crema with vegan yogurt and vegan mayo to keep the tangy creaminess intact. Warm your corn tortillas in a tortilla warmer or steamer to prevent tearing when folding. Using a fish spatula will help you handle the delicate fillets gently while grilling to retain their tenderness.
Tips
Make sure to pat the Alaska pollock fillets dry before seasoning to ensure a crisp and well-seared exterior. Use a fish spatula for gentle flipping to prevent the delicate fish from breaking apart on the grill or griddle. Warm your corn tortillas properly in a tortilla warmer or steamer to keep them soft and pliable for easy folding without cracking. When preparing lime crema, whisk ingredients until smooth and transfer to a squeeze bottle for controlled drizzling, adding a fresh burst of flavor to your tacos.
Nutritions
Wild-caught Alaska Pollock is a lean source of protein low in calories and saturated fat, providing essential omega-3 fatty acids that support heart and brain health. Corn tortillas add fiber and complex carbohydrates, while shredded cabbage contributes dietary fiber, vitamins C and K, and antioxidants. Pico de gallo offers freshness and vitamin C, enhancing the taco's nutritional value without adding many calories. Your meal includes a balanced combination of macronutrients and micronutrients, contributing to a nutritious and satisfying seafood taco experience.
Storage
Store leftover grilled Alaska pollock wrapped tightly in aluminum foil or placed in an airtight container to maintain freshness and prevent moisture loss. Keep shredded cabbage and pico de gallo in separate sealed containers in the refrigerator to preserve their crispness and flavor. Your lime crema should be refrigerated in a sealed container and used within 2 days for the best taste and safety.
Variation or Alternatives
You can replace wild-caught Alaska pollock with other flaky white fish like cod or tilapia for a similar texture and flavor. Try grilling the fish with a touch of smoked paprika or chipotle powder to add a smoky depth to the seasoning. For a creamier topping, substitute Greek yogurt for sour cream in the lime crema, enhancing both protein content and tanginess. Using flour tortillas instead of corn tortillas offers a softer, slightly sweeter base that complements the zesty toppings well.
Allergies
The Wild-Caught Alaska Pollock Taco contains seafood, which is a common allergen that can trigger reactions in sensitive individuals. The sour cream and mayonnaise include dairy and egg ingredients respectively, both of which may cause allergies for some people. You should be cautious if you have allergies to fish, dairy, or eggs before consuming this dish.
Why this recipe?
Wild-Caught Alaska Pollock from Rubio's Taco menu offers a fresh, sustainable seafood option known for its mild flavor and flaky texture. The use of premium, responsibly sourced pollock ensures a healthy and environmentally friendly choice that appeals to conscientious diners. The unique blend of spices and fresh ingredients in Rubio's preparation creates a perfect balance of taste and nutrition. Trying to make this copycat recipe allows you to enjoy restaurant-quality tacos at home while controlling ingredient quality and customizing flavor to your preference.