Cilantro Cumin Marinade:
8 Alaska Pollock fillets, 4-5 oz. ea.
2 oz. cilantro, fresh, leaves and stems, washed and dried
4 oz. tequila
4 oz. lime juice, fresh          
1 Tbsp. cumin, ground
8 oz. olive oil
2 tsp. Kosher salt
1 Tbsp. sugar

Cilantro Cumin Ranch Dressing:
8 oz. Ranch dressing, prepared          
¼ oz. cilantro, leaves only, minced
2 tsp. cumin, ground

Cabbage Mix:
4 oz. purple cabbage, sliced
4 oz. green cabbage, sliced

Assembly:
32 corn tortillas, 4-inch ea.
1 cup tomatoes, small dice
¼ oz. cilantro, leaves only, chopped
16 lime, wedges

Cilantro Cumin Marinade: 
Combine all ingredients except Alaska Pollock in a blender and purée until smooth.  Place fish in half hotel pan and cover with the marinade.  Refrigerate until needed.  Let fish marinate at least one hour.

Cilantro Cumin Ranch Dressing: 
Combine all ingredients and stir until incorporated.  Refrigerate until needed.  Can be made the day before.

Cabbage Mix: 
Combine both colors of cabbage.  Mix well.  Refrigerate until needed.


DIRECTIONS PER SERVING

Assembly: 
Cut 1 fish fillet in half.  Place on a hot oiled grill and cook for 2 minutes; carefully turn and cook until fish starts to flake and is opaque throughout.  Meanwhile, warm 4 corn tortillas on grill.  To make tacos, stack 2 of the warm tortillas.  Layer with ½ oz. of cabbage, 1 ½ tsp. tomatoes, and 1 of the halves of grilled fish.  Repeat for second taco.  Drizzle tacos with Cilantro Cumin Ranch Dressing.  Sprinkle with chopped cilantro.  Garnish with 2 lime wedges.


ALTERNATIVE SERVING SUGGESTIONS

1. Make a coleslaw using Cilantro Cumin Ranch Dressing.  Spread on cut mini hoagie rolls and add grilled fish.  Serve with tortilla chips.   
2. Serve the Alaska Pollock on a bed of shredded iceberg lettuce. Dress with pico de gallo, crema and lime wedge.