|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|
|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.