Sea Shells® Crab Cakes
10 minutes 16 (2 oz. cake) servings
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
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.
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