Asian Tostada with Grilled Wild Alaska Pollock

Asian Tostada with Grilled Wild Alaska Pollock

12 servings

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, Boneless 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, and 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.

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