Masala-Spiced Pollock Naan Soft Tacos

Directions Print

1. In a medium skillet, warm canola oil and masala spice over medium heat until fragrant. Cool and reserve.
2. With an immersion blender, combine mango vinaigrette with lime juice and cumin. In a medium bowl, combine slaw mix with dressing, pickled onion, and chopped cilantro. Chill and reserve.
3. With an immersion blender, combine yogurt and spices from oil. Reserve in squeeze bottle and chill.
4. In a preheated fryer, cook pollock pieces until golden brown and internal temperature reaches 165°F. Lightly salt and hot hold.
5. Warm portions of naan, brush with butter-it and reserved spice oil. Warm hold.
6. To assemble: Take 2 portions of naan and apply 1 ounce of yogurt sauce inside each. Place 1½ pieces (depending on size) of cooked pollock atop each naan. Top that with 1½ ounce chilled slaw (per naan). Garnish with a few sprigs of micro cilantro and 1 teaspoon of chutney. Wrap each in a taco shape and secure with parchment paper for service.