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Asian Tostada with Grilled Wild Alaska Pollock

YIELDSERVES 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, BNLS 427166
12  Corn Tortillas (crisp)
 Garnish Togarashi (7 Blend Spice)
 Garnish Bonito Flakes
 Garnish Key Lime wedges


1. Combine cabbage, carrot, Fresno pepper, scallion, shiso pepper, mayonnaise, plum vinegar, rice vinegar, 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.