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Asian Tostada with Grilled Wild Alaska Pollock

Featuring

Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, BNLS 427166.

Ingredients

12  Ounces Savoy cabbage (shredded)
3  Ounces Carrot, shredded
1 1/2  Ounces Fresno Chile Pepper, julienned
1 1/2  Ounces Scallions (shredded)
1/2  Cup Shisho pepper (shredded)
3  Tablespoons Mayonnaise
1 1/2  Tablespoons Ume plum vinegar
1 1/2  teaspoons Rice Vinegar
1  Tablespoon Sugar
24  Pieces Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, BNLS 427166
12   Corn Tortillas (crisp)
  Garnish Togarashi (7 Blend Spice)
  Garnish Bonito Flakes
  Garnish Key Lime wedges

Directions

1. Combine cabbage, carrot, Fresno pepper, scallion, shiso pepper, mayonnaise, plum vinegar, rice vinegar, sugar for slaw.

2. Grill fish.

3. Top each tortilla with 1 oz slaw and two pieces of fish.

4. Garnish with togarashi, bonito flakes and lime.