First-Ever Wild Alaska Fish Taco Recipe Contest

Alaska Seafood Marketing Institute (ASMI)

Earlier this year, the winners of Alaska Seafood Marketing Institute’s first-ever Wild Alaska Taco recipe contest produced winners from all over the country.

Judged by celebrity chefs Mary Sue Milliken and Susan Feniger, Edwina Gadsby, of Great Falls, Montana, took first place with Thai Grilled Alaska Cod Tacos with Green Papaya Slaw and Sambal Crema.

The People’s Choice vote went to Lauren Wyler, from Austin, Texas, for Alaska Jerk Fish Tacos with Maple Mango Slaw.

For further information, including prize information and more recipes, visit the ASMI website at www.alaskaseafood.org.

Alaska Jerk Fish Tacos with Maple Mango Slaw

Lauren Wyler, Austin, Texas, People’s Choice

1/8 cup mayonnaise
1 tablespoon orange juice
1 tablespoon maple syrup
½ teaspoon salt
1/8 teaspoon pepper
1¾ cup jicama, julienned
1 cup shredded red cabbage
½ cup green onion, thinly sliced
Mango, peeled and diced
1½ pounds Alaska cod
2 tablespoons, plus 1 teaspoon Jerk Seasoning blend
½ teaspoon salt
Non-stick cooking spray, as needed
8 yellow corn tortillas
1 lime, sliced into wedges

To make the slaw whisk the mayonnaise, orange juice, maple syrup, salt and pepper until well combined in a medium mixing bowl. Add jicama, cabbage, green onion, and mango and stir until vegetables are coated with the dressing.

Cover with plastic wrap and put in the refrigerator. For the fish, pre-heat a large non-stick skillet over medium high heat and coat with cooking spray. Cut cod into 1-inch thick finger like pieces, and sprinkle evenly with salt and Jerk Seasoning.
Place half of the fish in the pan and cook three to five minutes. Flip fish pieces, and cook another three minutes or until fish begins to flake.

Remove cooked pieces from the pan, and wrap in foil to keep warm. Cook second batch and place in foil to keep warm. While fish is cooking, wrap tortillas in a damp paper towel and microwave 30 seconds or until warmed through and pliable.
To assemble tacos, place fish on warmed tortillas, top with slaw and serve with lime wedges to be squeezed on top.

Makes 4 tacos to serve 2 people.

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