image/svg+xml Recipes Lemon Tahini Alaska Pollock Flatbread Tacos

Lemon Tahini Alaska Pollock Flatbread Tacos

30 min.

Ingredients

  • 1 pound Alaska pollock
  • 1/2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. fresh lemon juice
  • 1 tsp. Za’atar spice blend
  • Pinch black pepper
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. fresh garlic paste
  • 2 Tbsp. water
  • 1/4 cup sesame tahini
  • Pinch salt
  • 4 whole grain flatbreads (2 ounces each), warmed
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thin sliced
  • 1/4 cup parsley, rough chopped

Cooking steps

1

Alaska Pollock: Preheat oven to 400oF. Rinse any ice glaze from frozen Alaska pollock, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Pour off any liquid. Combine olive oil, lemon juice, Za’atar, and pepper. Pour mixture over cooked fish and break up until seasonings are evenly distributed, keeping fish chunky. Keep warm.

2

Tahini: Whisk lemon juice and garlic paste in a container; let sit 5 minutes. Add water, sesame tahini and salt. Whisk, or blend with immersion blender, until smooth. Keep cold.

3

To Serve: Place one-fourth spiced fish down the center of a flatbread. Top with 1/4 cup cucumber, 2 tablespoons onion, and 1 tablespoon parsley. Drizzle with lemon tahini sauce.

Nutritional value

total fat
13g
saturated fat
4g
cholesterol
69mg
protein
32g
carbohydrates
22g
fiber
8g
sodium
832mg
calcium
65mg
omega-3 fatty acids
140mg

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