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Mexi-Cali Street Style Fish Taco

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
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Ingredients
Preparation
  • 6 ea Panko Breaded Sandwich Portion
  • 3 tsp Tajin (For dusting cooked Panko Breaded Portion)
  • 6 ea Radish, Julienne
  • 6 ea Corn Tortilla (corn or white flour tortilla)

Fermented Cabbage Slaw

  • 5 oz Green Cabbage, shredded
  • 2 oz Carrots, shredded
  • 2 oz Sauerkraut
  • 2 tbsp Sauerkraut Juice
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Celery Seed
  • 2 tbsp Vegetable Oil

Baja-Style Chipotle-Lime Crema

  • 1 tbsp Dried Mexican Oregano
  • 1 tbsp Lime Juice
  • 8 oz Sour Cream
  • 4 ea Chipotle Peppers
  • 2 tbsp Adobo Sauce
  • 1 tsp Lime, zest (grated zest)
  • 4 tbsp Lime Juice (fresh)
  • 1/2 tsp Salt

Smashed Avocado

  • 2 ea Avocado (Ripe)
  • 2 tsp Bottled Lemon Juice
  • 1/4 tsp Salt
  • 1/4 tsp 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.
  1. Prepare the Panko Breaded Sandwich Portion according to the package instructions. Dust with Tajin right out of the fryer and hold warm.
  2. In a large bowl, whisk together the vegetable oil, lime juice, sauerkraut juice, celery seed, Mexican oregano, salt, and pepper.
  3. 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.
  4. Add the ingredients to a food processor and process until well combined. If necessary thin with water.
  5. 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 well.
  6. Warm Corn Tortilla, add fermented cabbage slaw and julienne radishes before adding the Tajin-dusted Panko Breaded Sandwich portion. Top with smashed avocado, a drizzle of crema and garnish with julienne radish.
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