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.