Summer is for Alaska fish tacos

Everybody loves tacos. Summer in Alaska offers an opportunity to up your Taco Tuesday game with a variety of options for fish tacos. The recipes below, provided by the Alaska Seafood Marketing Institute, showcase easy prep-to-table dishes that minimize kitchen time and provide delicious and nutritious meals. Each one comes together in less than 45 minutes.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Charred Alaska Halibut Tacos with Cilantro Pesto

Pesto isn’t just for pasta. This zesty cilantro and parsley pesto is a mouthwatering accompaniment to grilled halibut tacos. This gluten-free recipe comes to ASMI courtesy of Natalie Kahn of Valencia, Ca.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

INGREDIENTS

For the pesto:

1 bunch cilantro

1 bunch flat leaf parsley

1 jalapeño, minced

1/4 cup toasted Pepitas (pumpkin seeds)

1 clove garlic, minced

1/4 cup cotija cheese

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

For the tacos:

1 pound Alaska halibut fillets

Olive oil

8 small (4-inch) corn tortillas

1/2 head red cabbage, finely shaved

1/4 cup cotija cheese

Lime wedges, for garnish

PREPARATION

1- Make the pesto

Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.

2- Grill the halibut

Heat grill to medium-high heat (400F). Brush Alaska halibut and grill surface with oil; grill 5 to 7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.

3- Assemble tacos

Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

Sticky Sesame Alaska Salmon Taco

These Alaska salmon tacos are bold and full of flavor, topped with zesty cabbage slaw and fresh avocado slices. This recipe comes to ASMI courtesy of Rachel Green.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 4

INGREDIENTS

For the tacos:

2 tablespoons sriracha chili sauce

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 garlic clove, crushed

2 tsp finely grated ginger

4 4.5-ounce fillets of Alaska salmon

1 tablespoon sesame seeds

2 ripe avocados, to garnish

Juice of 1 lime

Sea salt flakes

4 corn tortillas

Fresh coriander leaves, to serve

Sliced red onion, to serve

Black sesame seeds, to serve

4 lime wedges, to serve

Tomato salsa, to serve

For the zesty slaw:

½ head purple cabbage

3 medium carrots, peeled

1 bunch spring onions

Sea salt flakes

Freshly ground black pepper

1 red chilli, deseeded and finely chopped

small piece fresh ginger, peeled and finely grated

1 garlic clove, crushed

2 tablespoon sesame oil

1 tablespoon vegetable oil

4 tablespoon rice wine vinegar

1 tablespoon sweet chilli sauce

1 lime, zest and juice

A handful of coriander leaves, to serve

Toasted sesame seeds, to serve

PREPARATION

1- Marinate and bake the salmon

Preheat oven to 400. In a shallow dish, mix together the chili sauce, soy sauce, sesame oil, rice wine vinegar, garlic and ginger. Lay the pieces of salmon (skin side up) in the marinade and leave to one side for 15 minutes. Remove the salmon pieces from the marinade, place on a baking tray (skin side down) and spoon over a little of the marinade. Sprinkle with the sesame seeds and bake for 10 minutes or until cooked to your liking.

2- Prepare the avocado

Slice the avocado in half and remove the pit. Scoop the avocado flesh into a bowl and smash with a fork. Add the lime juice and season with a little salt. Set aside.

3- Prepare the slaw

Using a vegetable peeler, peel the carrots into long thin ribbons. Mix the carrots, cabbage and scallions in a bowl and season with some salt and pepper. In a liquid measuring cup, combine the chili, ginger, garlic, sesame oil, vegetable oil, rice wine vinegar, chilli sauce and lime zest and juice. Pour the dressing over the vegetables and toss well to coat. Just before serving, sprinkle over the cilantro and toasted sesame seeds.

4- Assemble tacos and serve

Heat the corn tortillas in a dry non-stick pan until hot on both sides. Place on a serving board and top with some slaw, fresh cilantro and sliced red onion. Place a piece of salmon on top, top with some smashed avocado and sprinkle with some black sesame seeds. Serve with lime wedges and salsa on the side.

Mango Salsa Cod Tacos with Cilantro and Guacamole

Flaky, spiced Pacific cod tucked into warm tortillas with creamy guacamole, crunchy romaine, and a bright mango salsa make for a perfect taco night.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

INGREDIENTS

For the tacos:

4 small tortillas

10-ounce Pacific cod fillets, cut into thick cubes

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

1 cup chopped romaine lettuce

4 tablespoons guacamole

Fresh cilantro, for garnish

1 lime, cut into wedges

For the mango salsa:

½ mango, diced (about ½ cup)

3 tomatoes, diced

1 small red onion, finely diced

1 green chili pepper, minced (use half for less heat)

Juice of 1 lime

PREPARATION

1- Make the mango salsa

In a bowl, combine the diced mango, tomatoes, red onion, and chili pepper. Add lime juice and mix well. Set aside.

2- Cook the cod

Preheat oven to 350°F. Place the cubed cod in a baking dish. Drizzle with olive oil and season with coriander, cumin, paprika, salt, and pepper. Toss to coat evenly. Bake for 15 minutes, or until the fish flakes easily.

3- Assemble the tacos:

Warm tortillas in a dry skillet. Spread each with guacamole and add romaine lettuce. Top with 3 to 4 pieces of cod and a generous spoonful of mango salsa. Garnish with fresh cilantro and a squeeze of lime.

‘Filet of Fish’ Wild Alaska Pollock Tacos

This recipe is a riff on a classic flavor combination. A sure crowd-pleaser for all ages, this recipe, courtesy of Chef Ann Kim, is made easy and quick in taco form.

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings: 4 (6 oz) servings (2 tacos per serving)

INGREDIENTS

For the tacos:

8 breaded wild Alaska pollock filets, 3 oz each

8 (6- to 7-inch) flour tortillas

2 cups iceberg lettuce, shredded

1/4 cup white onion, diced

4 American cheese slices

1 lemon, sliced into 4 wedges

For the tartar sauce:

1/2 cup mayonnaise

1 tablespoon sour cream

2 tablespoons onion, minced

2 teaspoons lemon juice

¼ cup dill pickle, minced

2 teaspoons capers, minced

¼ teaspoon sugar

⅛ teaspoon garlic powder

⅛ teaspoon celery salt

¼ teaspoon Worcestershire

⅛ teaspoon black pepper

PREPARATION

1- Make the tartar sauce

Add all tartar sauce ingredients to a bowl, then mix until well combined. Refrigerate until needed.

2- Cook the fish

Preheat the fryer oil to 350. Fry for 5 to 7 minutes or until the fish is golden brown. Shake baskets occasionally to prevent fillets from sticking.

3- Assemble the tacos

Heat flat top or cast-iron skillet on high temp. Heat flour tortillas for about 15 seconds per side. Top each tortilla with ½ slice of American cheese, pollock fillet, tartar sauce, diced onions, and shredded lettuce. Serve with a lemon wedge.