Easy Fish Tacos Using Alaska Pollock

Get dinner on the table in 20 minutes with my easy Instant Pot Fish Tacos recipe using Alaska pollock.

I’m sharing how I put this taco recipe together and how my family reacted to using seafood versus another type of meat!

Easy Fish Tacos Using Alaska Pollock

When preparing dinner during the week, I look for easy recipes, recipes that take less than 30 minutes to prepare, and recipes that I can make in my Instant Pot.

Having an Instant Pot has been life-changing. I can quickly prepare dinner. 

We love tacos in this house, and with it being Taco Tuesday, I’m sharing an easy taco recipe I whipped up on the whim. 

Instead of our regular chicken or beef, we’re hopping over to fish as our choice of meat for today’s tacos.

However, I used pollock instead of the regular mahi-mahi, snapper, flounder, halibut, or cod. 

My boys are not big into seafood, but I wanted to try something different. I was pretty surprised by the taste and quality of Alaska pollock.

Alaska’s cold, pristine waters produce the purest, high-quality seafood. Its wild fisheries contribute nearly 60% of all seafood harvested in the United States.

Alaska whitefish is sold fresh and frozen year-round, making it possible for my family to enjoy fresh fish anytime.

I found the frozen packages of Alaska pollock at my grocery store. 

So what did the kids think? Well, 2 out of 3 kids enjoyed it.

I love how easy it was to put this recipe together, plus it’s full of fresh veggies, fish, and beans! I made these tacos in 20 minutes, and the kids loved it- I call that a big mom win! 

Here’s how to make Pollock Tacos in the Instant Pot:

Serving size is for 4-5 people 

Ingredients:

• 4-5 fillets of Alaska pollock (frozen, approximately 1.5-2 pounds)
• 1 cup water
• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 1 cup chopped red pepper (about one large red pepper)
• 1 cup chopped onion (about one medium onion)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 (16-ounce) can refried beans
• 1/4 cup chopped cilantro
• 1 cup pico de gallo (optional, adjust to taste)
• 2 cups shredded white cabbage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt + pepper to taste
• 16-20 street taco tortillas

Directions:

You can either follow the directions on the back of the Alaska pollock to cook it or use the Instant Pot. Either way, your fish will be cooked within 15-20 minutes (in the oven, baked at 400).

1. For the Instant Pot, place the fillets in the Instant Pot and add a cup of water and 2-3 tablespoons of olive oil. Closed the lid of the place, made sure the vent was closed and hit the meat option for 7 minutes. 
2. After the Instant Pot’s timer goes off, vent it and wait for the steam to come out so the lid can unlock.
3. Once done, release the steam, unlock the lid, and check that the fish is cooked (it should flake easily). Season the fish with 1/2 teaspoon of garlic powder, onion powder, salt, pepper, and Old Bay seasoning to taste. Cut or shred the fish into small pieces. {Note: I didn’t have to do a lot of cutting since the fish was practically falling apart}. 
4. Warm 16-20 street taco tortillas in a skillet or over an open flame until pliable.
5. Spread a layer of refried beans (about 2 tablespoons per tortilla) onto each tortilla.
6. Top with the cooked fish, 2 cups of shredded white cabbage, 1 cup of chopped red pepper, 1 cup of chopped onion, 1/2 cup of chopped green onions, 1 cup of shredded cheese, 1/4 cup of chopped cilantro, and 1 cup of pico de gallo (if using
7. Serve. 

Can I Use A Different Kind of Fish?

Use a cod or other type of fish if you do not want to use pollock.

Our family prefers the pollock, but feel free to swap it if you have a different type of fish. 

Do you serve fish tacos with flour or corn shells? 

You can honestly use either to serve up fish tacos. We enjoy street tacos, but you can easily switch to corn.

Toast your corn to help bring out the flavor, then pile your fish and toppings in and serve up. 

Both varieties of shells produce different flavors, so try them and see which variety you enjoy. 

What do you serve with fish tacos?

Serve these tacos alone or pair them with Mexican rice, pico de gallo, corn salad, etc.

Essentially, you can serve up as much or as little as you want with your tacos. 

What does pollock fish taste like?

Polluck is a mild white fish that is flakey and full of flavor.

Pollock doesn’t have a super-strong fish flavor like some varieties. You will find this flavor is similar to cod or haddock fish. 

Do fish tacos store well? 

Fish tacos are best served fresh. If you have extra leftovers, store the fish separately from the other ingredients of the toppings you used.

Store the fish in an airtight container in the fridge for up to three days. 

Then, you can assemble the tacos cold or warm the fish in the microwave or in a skillet on the stove with a bit of water to prevent it from drying out too much. 

If you are a big fan of seafood or want to try something new, I recommend Alaska Seafood!

Easy Fish Tacos Using Alaska Pollock

Make dinner on the table in 20 minutes with my easy Instant Pot Fish Tacos recipe. I'm sharing how I put this pollock fish tacos as a easy dinner idea.

4.89 from 9 votes

Print Pin Rate

Course: Main Course

Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 4-5 fillets of Alaska pollock frozen, approximately 1.5-2 pounds
• 1 cup water
• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 1 cup chopped red pepper about one large red pepper
• 1 cup chopped onion about one medium onion
• 1 cup shredded cheese cheddar, Monterey Jack, or a blend
• 1 16-ounce can refried beans
• 1/4 cup chopped cilantro
• 1 cup pico de gallo optional, adjust to taste
• 2 cups shredded white cabbage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt + pepper to taste
• 16-20 street taco tortillas

Instructions

• For the Instant Pot, place the fillets in the Instant Pot and add a cup of water and 2-3 tablespoons of olive oil. Closed the lid of the place, made sure the vent was closed and hit the meat option for 7 minutes.
• After the timer went off on the Instant Pot, vent and wait for the steam to come out so the Instant Pot lid could unlock.
• Once done, release the steam, unlock the lid, and check that the fish is cooked (it should flake easily). Season the fish with 1/2 teaspoon of garlic powder, onion powder, salt, pepper, and Old Bay seasoning to taste. Cut or shred the fish into small pieces. {Note: I didn't have to do a lot of cutting since the fish was practically falling apart}.
• Warm 16-20 street taco tortillas in a skillet or over an open flame until pliable.
• Spread a layer of refried beans (about 2 tablespoons per tortilla) onto each tortilla.
• Top with the cooked fish, 2 cups of shredded white cabbage, 1 cup of chopped red pepper, 1 cup of chopped onion, 1/2 cup of chopped green onions, 1 cup of shredded cheese, 1/4 cup of chopped cilantro, and 1 cup of pico de gallo (if using
• Serve.

Notes

You can either follow the directions on the back of the Alaska pollock for cooking it or use the Instant Pot. Either way, your fish will be cooked within 15-20 minutes (baked in the oven on 400).

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

More Taco Recipes

If you’re a big fan of tacos, be sure to check out some of our other delicious taco recipes, like Breakfast Tacos Using Beef Barbacoa and Instant Pot Barbacoa Tacos. 

Plus, our Rotisserie Chicken Street Tacos are sure to be a crowd-pleaser! 

And if you’re into spicy things, our spicy fish tacos should be on your list to try! 

Created 3/2018 | Updated 1/2024

This is a previously sponsored post by Alaska Seafood as part of an Influencer Activation for Influence Central.