Taco Night

Flakey Fried Fish Fajita Bar

Cooking time: 20 minutes
Serves: 10

Looking for a meal that pleases the whole family? Start with a foundation everyone loves – Gorton’s® Beer Battered Fish Fillets. This taco bar offers color and versatility through crowd-pleasing smashed avocado, roasted peppers and mango pineapple salsa. The nature of the display allows everyone to choose their toppings and combine as they please to accomplish their perfect meal.


Gorton's seafood

Gorton’s® Beer Battered Fish Fillets

4 poblanos

18.2-ounce bag Gorton’s® Beer Battered Fish Fillets cooked to 165°F or higher.

15 green onions, washed and dried

Grapeseed oil

20 white corn tortillas, 5 1/2-inch

Lime wedges, for serving

Thinly sliced radish rounds, for serving

Cilantro, for serving

Smashed avocado, for serving

Mango and pineapple salsa, homemade or store-bought, for serving

Cashew crema or your favorite store-bought sour cream, for serving


Step 1

Preheat oven to 425F.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 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.


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