Mini Fish Tacos

Ingredient ULF # Portion
Icicle Pollock, thawed and rinsed 625566 16 oz.
Lawry's Taco Seasoning 291484 2 tsp.
Corto Olive Oil 267792 1 Tbsp.
Tostito's Baked Tortilla Chip Scoops 203266 60 each
Pico de Gallo 147216 1 cup
Taylor Farms Coleslaw 143411 14 oz.
Chobani Plain Greek Yogurt 152708 1/4 cup
Hellmann's Real Mayonnaise 273904 1/4 cup

Rub both sides of Pollock fillets with olive oil, salt, pepper, and 1 tsp of taco seasoning. Let sit for 5-10 minutes. Bake at 350 for 8-10 minutes, until fish is flaky.

In a mixing bowl, add remaining taco seasoning to mayo and Greek yogurt, mixing together well. Add coleslaw and toss.

To serve, lay out 60 tortilla chips on a platter. Fill each individual bowl with baked Pollock, coleslaw, and pico de gallo. Serve immediately.