CA Mexi-Cali Street Style Fish Taco

Our 3 oz Panko-Breaded Pollock Portions deliver light, flaky fish wrapped in a golden, crispy crust, perfect for platters, hoagie rolls and large format tacos. Featured here in a Mexi-Cali street-style fish taco, the crunchy pollock is nestled into a warm corn tortilla, lightly dusted with Tajín for a zesty kick, and topped with a vibrant fermented cabbage slaw accented by a touch of sauerkraut for tang and health benefits. A silky Baja-style chipotle lime crema drizzles over smashed avocado, while crisp julienne radish adds freshness and crunch. This build brings bold coastal flavor, irresistible texture, and on-trend appeal to your menu, all in one unforgettable bite.

Serves: 6 ea

Prep time: 10-15 minutes

Cook time: 2.5-10 minutes

Ingredients

Preparation

6 ea Panko Breaded Sandwich Portion
15 g Tajin (For dusting cooked Panko Breaded Portion)
6 ea Radish, Julienne
6 ea Corn Tortilla (corn or white flour tortilla)

Fermented Cabbage Slaw

140 g Green Cabbage, shredded
60 g Carrots, shredded
60 g Sauerkraut
30 mL Sauerkraut Juice
1.5 g Salt
0.3 g Pepper
2 g Celery Seed
30 mL Vegetable Oil

Baja-Style Chipotle-Lime Crema

3 g Dried Mexican Oregano
15 mL Lime Juice
240 mL Sour Cream
4 ea Chipotle Peppers
30 mL Adobo Sauce
2 g Lime, zest (grated zest)
60 mL Lime Juice (fresh)
3 g tsp Salt

Smashed Avocado

2 ea Avocado (Ripe)
10 g Bottled Lemon Juice
1.5 g Salt
0.3 g Pepper

Tips from the chef: Boost Visual Appeal- Garnish with micro cilantro or edible flowers for a pop of color that enhances the street-style vibe and makes the dish Instagram-worthy. Add a Flavor Twist- Swap the chipotle lime crema for a smoky poblano aioli or a citrusy jalapeño yogurt sauce to keep the build fresh and seasonal. Create a Signature Experience- Offer a “DIY Taco Kit” featuring the panko pollock portions, slaw, crema, and toppings for takeout or catering—perfect for interactive dining and upselling.

Prepare the Panko Breaded Sandwich Portion according to the package instructions. Dust with Tajin right out of the fryer and hold warm.
In a large bowl, whisk together the vegetable oil, lime juice, sauerkraut juice, celery seed, Mexican oregano, salt, and pepper.
Add the cabbage and carrots to the bowl and toss well to coat everything evenly. Gently fold in the live sauerkraut. Allow the slaw to rest for 10 - 15 minutes to let the flavors meld together.
Add the ingredients to a food processor and process until well combined. NOTE: If too thick, add a little water
In a mixing bowl, mash avocado with a fork or a potato masher. Consistency should be similar to chunky guacamole. Add lemon juice, salt and pepper and incorporate.
Warm Corn Tortilla, add fermented cabbage slaw and julienne radishes before adding the Tajin-dusted Panko Breaded Sandwich portion. Top with smashed avocado and a drizzle of Baja-style chipotle-lime crema.