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Wild Alaska Pollock Tostada


Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055.


1-1/2  Cups Red Onions (Thinly Sliced)
1-1/2  Cups Green Olives (Sliced)
6  Cups Cheddar Cheese (Grated)
3  Cups Salsa (Medium)
*  * Spice Mixture
4  Teaspoon Cumin (Ground)
2  Teaspoon Chili Powder
2  Teaspoon Salt
1/2  Teaspoon Cayenne Pepper
6  LBs Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055
24  Medium Flour Tortillas
as  Needed Oil
1  Teaspoon Black Pepper
9  Quarts Lettuce (shredded)
2  Quarts Tomato (Large, Chopped)
3  Cups Green Bell Peppers (Seeded & Chopped)


1. Sprinkle pollock with Spice Mixture.

2. Place pollock on a greased sheet pan. Broil 5 minutes, or until pollock flakes when tested with a fork.

3. Meanwhile, fry tortillas in oil until golden brown and crisp.

4. To serve: Place one tortilla on each serving plate. Top with 1-1/2 cups lettuce 1/3 cup tomatoes, 2 Tablespoons peppers, 1 Tablespoon onions and 1 Tablespoon olives. Top with 3.5 oz. cooked pollock, sprinkle with 1/4 cup cheese and top with 2 Tablespoons salsa.

5. Serve at once.