| Ingredient | ULF # | Portion |
|---|---|---|
| High Liner Wild Alaskan Pollock Wings | 629317 | 4 each |
| Catallia Street Taco Tortilla | 782997 | 4 each |
| Marzetti's Ranch Avocado Dressing | 274342 | 2 oz. |
| Taylor Shredded Cabbage | 143411 | 6 oz. |
| N/D Pico de Gallo | 140074 | 2 oz. |
| Prairie Farms Sour Cream | 152297 | 1.5 oz. |
| ProAct Cilantro | 127771 | 1 tsp. |
Place pollock wing in the fryer until golden and internal temperature reaches 155 degrees, then rough chop. Combine cabbage and poblano avocado dressing for the slaw. Warm tortillas and place 2 oz of slaw in each tortilla, topped with chopped pollock wings, pico de gallo, sour cream and cilantro. Serve immediately.
