Wild Alaska Pollock Tacos

• 1/4 cup Sour Cream
• 1 teaspoon Canned Chipotle Peppers in Adobo Sauce
• 2 tablespoon Vegetable Oil
• 1 pound Trident Seafoods(R) Wild Caught Alaskan Pollock Skillet Cuts
• 2 tablespoon Taco Seasoning
• 8 Corn Tortillas
• 2 cups Green Cabbage, Shredded
• 4 ounces Pico de Gallo

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.

sour cream, peppers, vegetable oil, trident, tortillas, green cabbage

Taken from www.epicurious.com/recipes/food/views/wild-alaska-pollock-tacos (may not work)