Ingredient | ULF # | Portion |
---|---|---|
Icicle Pollock, thawed and rinsed | 625566 | 16 oz. |
Lawry's Taco Seasoning | 291484 | 2 tsp. |
Corto Olive Oil | 267792 | 1 Tbsp. |
S/O Tostito's Baked Tortilla Chip Scoops | 203266 | 60 each |
N/D Pico de Gallo | 140075 | 1 cup |
Taylor Farms Coleslaw | 143411 | 14 oz. |
Yoplait Blueberry Greek Yogurt | 152711 | 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.