Asian Tostada with Grilled Wild Alaska Pollock

Name: Asian Tostada with Grilled Wild Alaska Pollock | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 24 Pieces Entrée Redi™; Wild Alaska Pollock Mini Tender Portion, 1.5 oz, Skinless, Boneless; 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 (shredded); 3 Tbsp Mayonnaise; 1 1/2 Tbsp Ume plum vinegar; 1 1/2 tsp Rice Vinegar; 1 Tbsp Sugar; 12 Corn Tortillas (crisp); Garnish Togarashi (7 Blend Spice); Garnish Bonito Flakes; Garnish Key Lime wedges

12 servings

Ingredients

24 Pieces Entrée Redi™ Wild Alaska Pollock Mini Tender Portion, 1.5 oz, Skinless, Boneless
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 (shredded)
3 Tbsp Mayonnaise
1 1/2 Tbsp Ume plum vinegar
1 1/2 tsp Rice Vinegar
1 Tbsp Sugar
12 Corn Tortillas (crisp)
Garnish Togarashi (7 Blend Spice)
Garnish Bonito Flakes
Garnish Key Lime wedges

Directions

Combine cabbage, carrot, Fresno pepper, scallion, shiso, mayonnaise, plum vinegar, rice vinegar, and sugar for slaw.
Grill fish.
Top each tortilla with 1 oz slaw and two pieces of fish.
Garnish with togarashi, bonito flakes, and lime.