Ingredients
12 |
Ounces Savoy cabbage (shredded) |
3 |
Ounces Carrot (Shredded) |
1 1/2 |
Ounces Fresno 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.