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Wild Alaska Pollock Tostada

YIELD24 servings servings


1-1/2 Cups Red Onions (Thinly Sliced)
1-1/2 Cups Green Olives, sliced
6 Cups Cheddar Cheese (Grated)
3 Cups Salsa (Medium)
* * Spice Mixture
4 teaspoon Ground Cumin
2 teaspoon Chili Powder
2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
6 lb Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055
24 Medium Flour Tortillas
as Needed Oil
1 teaspoon Black Pepper
9 Quarts Lettuce (shredded)
2 Quarts Tomato (Large, Chopped)
3 Cups Green Bell Peppers (Seeded & Chopped)


1. Sprinkle pollock with Spice Mixture.

2. Place pollock on a greased sheet pan. Broil 5 minutes, or until pollock flakes when tested with a fork.

3. Meanwhile, fry tortillas in oil until golden brown and crisp.

4. To serve: Place one tortilla on each serving plate. Top with 1-1/2 cups lettuce 1/3 cup tomatoes, 2 Tablespoons peppers, 1 Tablespoon onions and 1 Tablespoon olives. Top with 3.5 oz. cooked pollock, sprinkle with 1/4 cup cheese and top with 2 Tablespoons salsa.

5. Serve at once.