Flakey Fried Fish Fajita Bar

1. Preheat oven to 425F. 

2. Begin by charring the peppers. Place the whole poblanos over an open flame and cook on all sides until blackened, about 10 minutes. Place in a medium bowl and cover with plastic wrap for 20 minutes. After they have steamed remove from the bowl and peel off the skin and remove the stem and seeds. Slice into 1/4-inch long strips. Set aside until needed.

3. Cook Gorton’s® Beer Battered Fish Fillets according to packaging instructions, to an internal temperature of 165°F or higher. 

4. Bring a medium 9-inch cast iron skillet up to heat over medium high. Drizzle in 1-2 tbsp. oil then add in the whole green onions and char for 5-6 minutes. At first they won’t fit but as they cook you will be able to bend them into the skillet. Push to the side of the skillet and turn the heat down to low. Add in the sliced poblanos and heat through.

5. Lightly char the tortillas on both sides and keep warm in foil or a clean dish towel.

6. To make a fajita place 1 fillet on top of 2 tortillas. Add a scoop of smashed avocado, a few slices of poblano, some radish rounds and finish with a drizzle of the cashew crema. Serve with cilantro and an extra lime wedge. Mix and match with the toppings and mango and pineapple salsa.