SEA LEGS® Wild Alaska Seafood Street Tacos

Name: Nancy Fuller's Louis Kemp® Quesadilla Carne de Cangrejo | Foodservice Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 1 package soft tortillas; 1 tbsp olive oil; 16 oz Louis Kemp® Super Shreds Surimi Seafood 7929692400; 1 package shredded cheddar; 1 package Mexican blend cheese; 8 each large mushrooms, diced; 2 cloves garlic, minced; 3 cup spinach; 6 each scallions, sliced

15 minutes 12 servings

Ingredients

1 package soft tortillas
1 tbsp olive oil
16 oz Louis Kemp® Super Shreds Surimi Seafood 7929692400
1 package shredded cheddar
1 package Mexican blend cheese
8 each large mushrooms, diced
2 cloves garlic, minced
3 cup spinach
6 each scallions, sliced

Directions

Make Cilantro-Lime Slaw: Set cabbage aside. Mix all remaining ingredients and fold into cabbage. Refrigerate for at least one hour before serving. Make Pico de Gallo: Combine all ingredients and keep well drained. Build: Place Lime-Cilantro Slaw, Pico de Gallo, and SEA LEGS® chunk and flake surimi on the flour tortilla. Serve with fresh lime wedges.