SEA LEGS® Wild Alaska Seafood Street Tacos
Prep Time 15 minutes
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
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.
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