Asian Tostada with Grilled Wild Alaska Pollock

Name: Asian Tostada with Grilled Wild Alaska Pollock | Food Service Recipes | Trident Seafoods
Yield: 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

12 servings

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

Combine cabbage, carrot, Fresno pepper, scallion, shiso pepper, 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.