Mexican Alaska Pollock Tacos and Sweet Potato Wedges


300g Alaska pollock fillets
Pinch of salt
3 tbsp olive oil
6 small corn tortillas

Spice rub:

½ clove of garlic finely chopped
1 pinch ground cumin
1 pinch ground cayenne pepper
1 pinch smoked paprika
2 tbsp flour


1 avocado
1 lemon
½ red chilli
½ small bunch fresh coriander


1 large tomato
2 spring onion
½ red onion
½ small bunch coriander

Potato Wedges:

1 large sweet potato
1 tsp Cajun spice
Pinch of salt and pepper
½ tbsp finely ground semolina
1 tbsp olive oil


•Pre-heat your oven to 200oc.

•Slice the sweet potato into wedges, place into a large bowl, pour over the olive oil, Cajun spice, and semolina. Season with salt and pepper and give them a generous toss. Ensure the wedges are coated in the spice mix. Place onto a baking tray and cook in the oven for 20-25 minutes or until cooked through.

•Whilst waiting for the potato wedges, peel the avocado and remove the stone, place into a large bowl, finely chop the chilli and coriander, add to the avocado. Squeeze over the juice of the lemon and with a fork mash until smooth.

•For the salad, chop the tomato into ½ cm dice and place into a bowl, finely slice the spring onion, red onion and coriander and mix together with the tomato and set aside.

•Place all the ingredients for the spice rub into a large bowl and mix together. Cut the pollock fillets into 2cm thick strips and coat in the spice rub. Heat a sauté pan over a medium heat and add the olive oil. Gently place the pollock into the pan and cook for 1-2 minutes or until golden before turning over. Once the pollock is cooked, remove onto kitchen paper.

•Warm the tortillas under a hot grill for 15-20 seconds, place the tortillas onto 2 serving plates, spoon in the guacamole and then place the pollock on top, sprinkle over the salad and serve with the sweet potato wedges.